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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

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