Conformational and Functional Properties of Soybean Proteins Produced by Extrusion-Hydrolysis Approach

The conformational and functional changes of soybean protein after a hybrid extrusion-hydrolysis method were evaluated. Three extrusion temperatures (60, 80, and 100°C) were used prior to enzymatic hydrolysis. The hydrolysis degrees, molecular weight profiles, solubilities, surface hydrophobicities,...

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Detalles Bibliográficos
Autores principales: Ma, Wenjun, Qi, Baokun, Sami, Rokayya, Jiang, Lianzhou, Li, Yang, Wang, Hui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5989167/
https://www.ncbi.nlm.nih.gov/pubmed/29951096
http://dx.doi.org/10.1155/2018/9182508

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5989167/
https://www.ncbi.nlm.nih.gov/pubmed/29951096
http://dx.doi.org/10.1155/2018/9182508

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