Whey Protein Isolate-Xylose Maillard-Based Conjugates with Tailored Microencapsulation Capacity of Flavonoids from Yellow Onions Skins

• 主要な著者: Ștefania Adelina Milea (著者), Iuliana Aprodu (著者), Elena Enachi (著者), Vasilica Barbu (著者), Gabriela Râpeanu (著者), Gabriela Elena Bahrim (著者), Nicoleta Stănciuc (著者)
• フォーマット: 図書
• 出版事項: MDPI AG, 2021-10-01T00:00:00Z.
• 主題: article
• オンライン･アクセス: Connect to this object online.

The objective of this study is to encapsulate flavonoids from yellow onion skins in whey protein isolates (WPI) and xylose (X), by Maillard-based conjugates, as an approach to improve the ability to entrap flavonoids and to develop powders with enhanced antioxidant activity. WPI (0.6%, <i>w<...