English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

In this study, the Maillard reaction (MR) of glucose was applied to improve the physicochemical and functional properties of walnut protein isolate (WNPI). The MR products (MRPs) were prepared with glucose at 0 h (MRP0), 1 h (MRP1), 2 h (MRP2) and 3 h (MRP3) heating at 95 °C. The Infra-Red spectrum showed reduction of amide and S-H functionalities in MRPs with complete intermixing of glucose in MRP3. Scanning electron microscopy indicated changes in the morphology of MRP3 which also exhibited promising antioxidant effect. Significant decrease ( P  &lt; 0.05) in hydrophobicity values (H o ) and increase ( P  &lt; 0.05) in emulsifying activity/emulsifying stability indexes values were observed for MRPs. Uniform droplet distribution was observed in microscopy of emulsions while an increase in the interfacial protein concentration  (   Г) was obtained for MRPs. These results suggest that MR is useful in improving the utilization of this protein in food product development.

Effects of Maillard reaction on physicochemical and functional properties of walnut protein isolate