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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

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