Improved functional properties of glycosylated soy protein isolate using D-glucose and xanthan gum

Journal of Food Science and Technology

Volumn 52, Issue 9, 2015, Pages 6067-6072

  Li, Ruiqi ^a   Hettiarachchy, Navam ^a   Rayaprolu, Srinivas ^a   Davis, Mike ^a   Eswaranandam, Satchithanandam ^a   Jha, Alok ^b   Chen, Pengyin ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

^b BANARAS HINDU UNIVERSITY   (India)

Author keywords

D glucose; Functional properties; Glycosylation; Soybean protein isolate; Xanthan gum

Indexed keywords

EMULSIFICATION; ESTERIFICATION; FOOD PRODUCTS; FUNCTIONAL FOOD; GLUCOSE; GLYCOSYLATION; PROTEINS; SOLUBILITY;

D-GLUCOSE; EMULSIFYING ACTIVITY; EMULSION STABILITY; FOAMING PROPERTIES; FOAMING STABILITIES; FUNCTIONAL PROPERTIES; SOY PROTEIN ISOLATES; SOYBEAN PROTEIN ISOLATES;

XANTHAN GUM;

GLYCINE MAX;

EID: 84940452350     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1681-3     Document Type: Article

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