Effects of high hydrostatic pressure on some functional and nutritional properties of soy protein isolate for infant formula

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 22, 2011, Pages 12028-12036

  Li, Huijing ^a,b   Zhu, Kexue ^a   Zhou, Huiming ^a   Peng, Wei ^a  

^a JIANGNAN UNIVERSITY   (China)

^b AGRICULTURAL UNIVERSITY OF HEBEI   (China)

Author keywords

functional properties; High hydrostatic pressure; in vitro digestibility; SPI

Indexed keywords

ACTIVITY INDEX; ADHESIVE FORCE; CONGLYCININ; DISULFIDE LINKAGES; FUNCTIONAL PROPERTIES; GLYCININ; HIGH HYDROSTATIC PRESSURE; HIGH MOLECULAR WEIGHT; IN VITRO DIGESTIBILITY; IN-VITRO; INFANT FORMULA; LOWER PRESSURES; NUTRITIONAL PROPERTIES; POLYACRYLAMIDE GEL ELECTROPHORESIS; SOY PROTEIN ISOLATES; SPI; STABILITY INDICES; TIME LEVEL; TREATMENT LEVEL; UV CIRCULAR DICHROISM; WATER HOLDING CAPACITY;

DICHROISM; ELECTROPHORESIS; EMULSIFICATION; GELS; HYDRODYNAMICS; HYDROSTATIC PRESSURE; NUTRITION;

HYDRAULICS;

SOYBEAN PROTEIN;

ARTICLE; ARTIFICIAL MILK; BIOLOGICAL MODEL; CHEMISTRY; DIGESTION; HEAT; HUMAN; HYDROSTATIC PRESSURE; INFANT; ISOLATION AND PURIFICATION; METABOLISM; NUTRITIONAL VALUE; PH;

DIGESTION; HOT TEMPERATURE; HUMANS; HYDROGEN-ION CONCENTRATION; HYDROSTATIC PRESSURE; INFANT; INFANT FORMULA; MODELS, BIOLOGICAL; NUTRITIVE VALUE; SOYBEAN PROTEINS;

GLYCINE MAX;

EID: 81255195782     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf203390e     Document Type: Article

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