Functional properties and structure changes of soybean protein isolate after subcritical water treatment

Journal of Food Science and Technology

Volumn 52, Issue 6, 2015, Pages 3412-3421

  Zhang, Qiu Ting ^a   Tu, Zong Cai ^a,b   Wang, Hui ^a   Huang, Xiao Qin ^b   Fan, Liang Liang ^a   Bao, Zhong Yu ^a   Xiao, Hui ^c  

^a NANCHANG UNIVERSITY   (China)

^b JIANGXI NORMAL UNIVERSITY   (China)

^c ALBERT EINSTEIN COLLEGE OF MEDICINE   (United States)

Author keywords

Functional properties; Soybean protein isolate; Structure; Subcritical water

Indexed keywords

AGGLOMERATION; EMULSIFICATION; MASS SPECTROMETRY; PARTICLE SIZE; PROTEINS; PROTEOLYSIS; STRUCTURE (COMPOSITION); WATER TREATMENT;

CRYSTALLINE STRUCTURE; FUNCTIONAL PROPERTIES; INCREASING TEMPERATURES; PHYSICOCHEMICAL PROPERTY; SOYBEAN PROTEIN ISOLATES; SOYBEAN PROTEIN ISOLATES (SPI); SUB-CRITICAL WATER; SUBCRITICAL WATER TREATMENT;

STRUCTURAL PROPERTIES;

GLYCINE MAX;

EID: 84929948940     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1392-9     Document Type: Article

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