Heat treatment in the presence of arginine increases the emulsifying properties of soy proteins

This study aimed to improve the emulsifying properties of commercial soy protein isolates (CSPIs). CSPIs were thermally denatured without additives (CSPI_H) and with arginine (CSPI_A), urea (CSPI_U), and guanidine hydrochloride (CSPI_G), which improve protein solubility to prevent aggregation. These...

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Detalles Bibliográficos
Autores principales: Kano, Hiroshi, Shiraki, Kentaro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9945471/
https://www.ncbi.nlm.nih.gov/pubmed/36845474
http://dx.doi.org/10.1016/j.fochx.2023.100567

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9945471/
https://www.ncbi.nlm.nih.gov/pubmed/36845474
http://dx.doi.org/10.1016/j.fochx.2023.100567

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