Effect of Soybean Soluble Polysaccharide on the Formation of Glucono-δ-Lactone-Induced Soybean Protein Isolate Gel

The effect of soybean soluble polysaccharide (SSPS) on the formation of glucono-δ-lactone (GDL)-induced soybean protein isolate (SPI) gel was investigated. Electrophoretic analysis showed the SSPS did not change the electrophoretic behavior of SPI during the formation of SPI gel. However, infrared a...

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Detalles Bibliográficos
Autores principales: Lan, Qiuyu, Li, Lin, Dong, Hongmin, Wu, Dingtao, Chen, Hong, Lin, Derong, Qin, Wen, Yang, Wenyu, Vasanthan, Thava, Zhang, Qing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6960500/
https://www.ncbi.nlm.nih.gov/pubmed/31816852
http://dx.doi.org/10.3390/polym11121997

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6960500/
https://www.ncbi.nlm.nih.gov/pubmed/31816852
http://dx.doi.org/10.3390/polym11121997

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