期刊论文

Wu, Wei

英文

Food Research International

0963-9969

2020

132

109096

10.1016/j.foodres.2020.109096

CRediT authorship contribution statement Xiaojuan Wu: Data curation, Formal analysis, Investigation, Methodology, Software, Supervision, Writing-original draft, Writing-review & editing. Fang Li: Data curation, Formal analysis, Investigation, Software, Writing-original draft, Writing-review & editing. Wei Wu: Conceptualization, acquisition, Investigation, Methodology, Project administration, Resources, Supervision, Writing-original draft, Writing-review & editing.

本校为第一且通讯机构

13-hydroperoxyoctadecadienoic acid (13-HPODE) was selected as lipid peroxidation primary products during rice ageing to investigate the effects of lipid hydroperoxide modification on the structural characteristics and functional properties of rice protein. Incubation of rice protein with 13-HPODE resulted in protein carbonylation and loss of protein sulfhydryl groups in a concentration-dependent manner. FT-IR evaluated the effects of 13-HPODE on rice protein, and the results indicated increasing concentration of 13-HPODE resulted in continuous ...