Physicochemical Antioxidative and Emulsifying Properties of Soybean Protein Hydrolysates Obtained with Dissimilar Hybrid Nanoflowers

This study investigated the changes in the structure and properties of soybean protein after hydrolysis using two types of hybrid nanoflowers (alcalase@Cu(3)(PO(4))(2)•3H(2)O (ACHNs) and dispase@Cu(3)(PO(4))(2)•3H(2)O (DCHNs)) and examined the basic properties and oxidative stability of hydrolyzed s...

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Detalles Bibliográficos
Autores principales: Li, Geng, Xu, Jingwen, Wang, Huiwen, Jiang, Lianzhou, Wang, Huan, Zhang, Yan, Jin, Hua, Fan, Zhijun, Xu, Jing, Zhao, Qingshan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9653765/
https://www.ncbi.nlm.nih.gov/pubmed/36360021
http://dx.doi.org/10.3390/foods11213409

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9653765/
https://www.ncbi.nlm.nih.gov/pubmed/36360021
http://dx.doi.org/10.3390/foods11213409

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