Interactions between Mannosylerythritol Lipid-A and Heat-Induced Soy Glycinin Aggregates: Physical and Chemical Characteristics, Functional Properties, and Structural Effects

Protein-surfactant interactions have a significant influence on food functionality, which has attracted increasing attention. Herein, the effect of glycolipid mannosylerythritol lipid-A (MEL-A) on the heat-induced soy glycinin (11S) aggregates was investigated by measuring the structure, binding pro...

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Detalles Bibliográficos
Autores principales: Liu, Siyu, Wei, Tianyu, Lu, Hongyun, Liu, Xiayu, Shi, Ying, Chen, Qihe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9657017/
https://www.ncbi.nlm.nih.gov/pubmed/36364220
http://dx.doi.org/10.3390/molecules27217393

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9657017/
https://www.ncbi.nlm.nih.gov/pubmed/36364220
http://dx.doi.org/10.3390/molecules27217393

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