Effect of Heat Treatment on the Digestive Characteristics of Different Soybean Oil Body Emulsions

Soybean oil body (SOB) emulsions were prepared using OBs extracted at pH 11.0 and pH 7.0. The pH 11.0-SOB comprised oleosins, whereas pH 7.0-SOB comprised extrinsic proteins and oleosins. All SOB emulsions were heated at 60–100 °C for 15 min. Heating may lead to the release of extrinsic proteins fro...

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Detalles Bibliográficos
Autores principales: Yang, Xufeng, Zhou, Luyao, Wu, Yingying, Ding, Xiuzhen, Wang, Wentao, Zhang, Dajian, Zhao, Luping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10418432/
https://www.ncbi.nlm.nih.gov/pubmed/37569211
http://dx.doi.org/10.3390/foods12152942

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10418432/
https://www.ncbi.nlm.nih.gov/pubmed/37569211
http://dx.doi.org/10.3390/foods12152942

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