Comprehensive structural and functional characterization of a new protein-polysaccharide conjugate between grass pea protein (Lathyrus sativus) and xanthan gum produced by wet heating.

Autor: Amiratashani F; Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran., Yarmand MS; Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran. Electronic address: myarmand@ut.ac.ir., Kiani H; Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran. Electronic address: hokiani@ut.ac.ir., Askari G; Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran., Naeini KK; Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran., Parandi E; Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran. Electronic address: ehsan_parandi@ut.ac.ir.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2024 Jan; Vol. 254 (Pt 3), pp. 127283. Date of Electronic Publication: 2023 Oct 06.