Impact of Insoluble Dietary Fiber and CaCl(2) on Structural Properties of Soybean Protein Isolate–Wheat Gluten Composite Gel

The effect and mechanism of soybean insoluble dietary fiber (SIDF) (0~4%) and CaCl(2) (0~0.005 M) on the properties of soybean protein isolate (SPI)–wheat gluten (WG) composite gel were studied. It was revealed that the addition of insoluble dietary fiber (1~2%) increased the strength and water-hold...

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Detalles Bibliográficos
Autores principales: Lian, Wentao, Hu, Qinlin, Qu, Min, Sun, Bingyu, Liu, Linlin, Zhu, Ying, Xia, Xiaoyu, Huang, Yuyang, Zhu, Xiuqing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10177909/
https://www.ncbi.nlm.nih.gov/pubmed/37174428
http://dx.doi.org/10.3390/foods12091890

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10177909/
https://www.ncbi.nlm.nih.gov/pubmed/37174428
http://dx.doi.org/10.3390/foods12091890

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