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Effect of Steam Explosion on Structural Characteristics of β−Conglycinin and Morphology, Chemical Compositions of Soybean Meal
In this study, steam explosion was applied as a means to degrade β-conglycinin. We investigated changes in morphology, the chemical composition of soybean meal, and the structural characteristics of β-conglycinin. The results showed that steam explosion at 0.7 MPa for 8 min could effectively decreas...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9202520/ https://www.ncbi.nlm.nih.gov/pubmed/35719153 http://dx.doi.org/10.3389/fnut.2022.896664 |