A5087021120- Proteins in Food Systems
- Aluminum toxicity and tolerance in plants and animals
- Soil Carbon and Nitrogen Dynamics
- Food Industry and Aquatic Biology
- Pickering emulsions and particle stabilization
- Meat and Animal Product Quality
- Enzyme Production and Characterization
- Protein Hydrolysis and Bioactive Peptides
- Microencapsulation and Drying Processes
- Culinary Culture and Tourism
- Legume Nitrogen Fixing Symbiosis
Hebei Agricultural University
2024
University of Vermont
2002
Summary Ball‐milling is increasingly recognised as an efficient and environmentally friendly physical modification method in food processing. In this study, natural Litopenaeus vannamei protein (LVP) was subjected to ball‐milling treatment for 0, 5, 10, 15 20 min, respectively. Then, its structure functional properties were investigated. Results indicated that proper significantly enhanced the quality of LVP by influencing structure. Specifically, ball‐milled (BLVP) powder exhibited finer...
Litopenaeus vannamei protein (LVP) is a high-quality protein. However, its functional properties do not fully meet the needs of food processing. In this study, LVP-xylose conjugates were prepared by conventional wet heat method (GLVP) and ball-milling-assisted (GBLVP), respectively. The changes in structure glycosylated LVP explored. findings revealed that ball-milling pretreatment increased grafting degree to 35.21%. GBLVP had sparser surface lower particle size than GLVP. FTIR spectra...