Structural Characteristics and Emulsifying Properties of Soy Protein Isolate Glycated with Galacto-Oligosaccharides under High-Pressure Homogenization

This study explored the Maillard reaction process during the glycation of soy protein isolate (SPI) with galacto-oligosaccharides (GOSs) under high-pressure homogenization (HPH) and its effects on the emulsifying properties of SPI. SPI-GOS glycation under moderate pressure (80 MPa) significantly inh...

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Detalles Bibliográficos
Autores principales: Xie, Yitong, Liu, Rongxu, Zhang, Changge, Liu, Danyi, Han, Jianchun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9656766/
https://www.ncbi.nlm.nih.gov/pubmed/36360117
http://dx.doi.org/10.3390/foods11213505

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9656766/
https://www.ncbi.nlm.nih.gov/pubmed/36360117
http://dx.doi.org/10.3390/foods11213505

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