Study on the mechanism of soy protein isolate to improve quality of reduced-salt Hypophthalmichthys molitrix surimi gel: Focus on gel quality, protein structure, and in vitro digestibility

Excessive intake of sodium chloride may bring a series of diseases; as a result, reduced-salt surimi gels have gained growing popularity for sodium reduction. This paper studied soy protein isolate (SPI, 2.0%, 4.0%, and 6.0%, w/w) as a gel enhancer for reduced-salt silver carp surimi. Compared with...

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Detalles Bibliográficos
Autores principales: Zhang, Xuehua, Pan, Hao, Jiang, Xin, Shi, Wenzheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10518566/
https://www.ncbi.nlm.nih.gov/pubmed/37753325
http://dx.doi.org/10.1016/j.fochx.2023.100878

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10518566/
https://www.ncbi.nlm.nih.gov/pubmed/37753325
http://dx.doi.org/10.1016/j.fochx.2023.100878

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