Effect of malondialdehyde on oil-in-water emulsifying behavior and Maillard reaction of chicken sarcoplasmic protein in emulsion.

Zongshuai Zhu,Rui Fang,Di Zhao,Ming Huang

Colloids and Surfaces B: Biointerfaces（2020）

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摘要

•MDA changed oil-in-water emulsifying properties and rheological behavior.•Disulfide bonds were mildly broken up at 0.5−10 mM MDA in MDA-CSPE.•Droplet aggregation was exhibited at 30−50 mM MDA.•MDA induced lipid oxidation promoting CML and CEL formation.

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关键词

Malondialdehyde,Chicken sarcoplasmic protein,Emulsifying,Modification,Advanced glycation end products

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