Impacts of Industrial Modification on the Structure and Gel Features of Soy Protein Isolate and its Composite Gel with Myofibrillar Protein

Native soy protein isolate (N-SPI) has a low denaturation point and low solubility, limiting its industrial application. The influence of different industrial modification methods (heat (H), alkaline (A), glycosylation (G), and oxidation (O)) on the structure of SPI, the properties of the gel, and t...

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Detalles Bibliográficos
Autores principales: Hu, Zhaodong, Wang, Yichang, Ma, Zihan, Cheng, Tianfu, Guo, Zengwang, Zhou, Linyi, Wang, Zhongjiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10216989/
https://www.ncbi.nlm.nih.gov/pubmed/37238801
http://dx.doi.org/10.3390/foods12101982

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10216989/
https://www.ncbi.nlm.nih.gov/pubmed/37238801
http://dx.doi.org/10.3390/foods12101982

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