Changes in the structure and dissociation of soybean protein isolate induced by ultrasound-assisted acid pretreatment.

Huang, Liurong; Ding, Xiaona; Dai, Chunhua; Ma, Haile

Huang, Liurong; Ding, Xiaona; Dai, Chunhua; Ma, Haile.

Afiliación

Huang L; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Electronic address: hlr88888@163.com.
Ding X; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
Dai C; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
Ma H; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.

Food Chem ; 232: 727-732, 2017 Oct 01.

Article en En | MEDLINE | ID: mdl-28490134

Asunto(s)

Proteínas de Soja; Ácidos; Interacciones Hidrofóbicas e Hidrofílicas; Isoflavonas; Solubilidad

Palabras clave

Acid; Dissociation; Soybean protein isolate; Structure; Ultrasound

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Proteínas de Soja Idioma: En Revista: Food Chem Año: 2017 Tipo del documento: Article Pais de publicación: Reino Unido

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