Characterizing the Structural and Functional Properties of Soybean Protein Extracted from Full-Fat Soybean Flakes after Low-Temperature Dry Extrusion

The soy protein isolates (SPI) extracted from different extruded full-fat soybean flakes (FFSF), and their conformational and functional properties were characterized. Overall, the free thiol (SH) content of SPI increased when the extrusion temperature was below 80 °C and decreased at higher tempera...

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Detalles Bibliográficos
Autores principales: Ma, Wenjun, Xie, Fengying, Zhang, Shuang, Wang, Huan, Hu, Miao, Sun, Yufan, Zhong, Mingming, Zhu, Jianyu, Qi, Baokun, Li, Yang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6321076/
https://www.ncbi.nlm.nih.gov/pubmed/30544764
http://dx.doi.org/10.3390/molecules23123265

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6321076/
https://www.ncbi.nlm.nih.gov/pubmed/30544764
http://dx.doi.org/10.3390/molecules23123265

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