Structural and Gel Textural Properties of Soy Protein Isolate When Subjected to Extreme Acid pH-Shifting and Mild Heating Processes

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 19, 2015, Pages 4853-4861

  Liu, Qian ^a,b   Geng, Rui ^a   Zhao, Juyang ^a   Chen, Qian ^a   Kong, Baohua ^a,b  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b Synergetic Innovation Center of Food Safety and Nutrition   (China)

Author keywords

gel textural property; heating; pH shifting; protein structure; soy protein isolate

Indexed keywords

AGGLOMERATION; DICHROISM; FLUORESCENCE SPECTROSCOPY; HEATING; HYDROPHOBICITY; LEAD REMOVAL (WATER TREATMENT); PARTICLE SIZE; PROTEINS;

HEATING TREATMENTS; HYDROPHOBIC AGGREGATIONS; PENETRATION FORCES; PROTEIN SOLUBILITY; PROTEIN STRUCTURES; SECONDARY STRUCTURES; SOY PROTEIN ISOLATES; TEXTURAL PROPERTIES;

STRUCTURAL PROPERTIES;

ACID; GEL; SOYBEAN PROTEIN;

CHEMICAL PHENOMENA; CHEMISTRY; CIRCULAR DICHROISM; GEL; HEAT; PH; PROTEIN CONFORMATION; SOLUBILITY;

ACIDS; CIRCULAR DICHROISM; GELS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; PROTEIN CONFORMATION; SOLUBILITY; SOYBEAN PROTEINS;

EID: 84930225982     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b01331     Document Type: Article

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