Metal cation-induced conformational changes of soybean protein isolate/soybean soluble polysaccharide and their effects on high-internal-phase emulsion properties.

Zhao, Guilan; Wang, Shengnan; Li, Yangyang; Liu, Xiulin; Yang, Lina; Song, Hong; Liu, He

Zhao, Guilan; Wang, Shengnan; Li, Yangyang; Liu, Xiulin; Yang, Lina; Song, Hong; Liu, He.

Afiliação

Zhao G; College of Food Science and Technology, Bohai University, Jinzhou, China.
Wang S; College of Food Science and Technology, Bohai University, Jinzhou, China.
Li Y; College of Food Science and Technology, Bohai University, Jinzhou, China.
Liu X; College of Food Science and Technology, Bohai University, Jinzhou, China.
Yang L; College of Food Science and Technology, Bohai University, Jinzhou, China.
Song H; College of Food Science and Technology, Bohai University, Jinzhou, China.
Liu H; College of Food Science and Technology, Bohai University, Jinzhou, China.

J Sci Food Agric ; 104(6): 3341-3351, 2024 Apr.

Article em En | MEDLINE | ID: mdl-38092560

Assuntos

Glycine max; Proteínas de Soja; Proteínas de Soja/química; Emulsões/química; Polissacarídeos/química; Cátions

Palavras-chave

conformational conversion; high-internal-phase emulsions; metal ions; soybean protein isolate; soybean soluble polysaccharide

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Glycine max / Proteínas de Soja Idioma: En Ano de publicação: 2024 Tipo de documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Glycine max / Proteínas de Soja Idioma: En Ano de publicação: 2024 Tipo de documento: Article