Relationship between Molecular Flexibility and Emulsifying Properties of Soy Protein Isolate-Glucose Conjugates.

Li, Rui; Wang, Xibo; Liu, Jingnan; Cui, Qiang; Wang, Xiaodan; Chen, Shuang; Jiang, Lianzhou

Li, Rui; Wang, Xibo; Liu, Jingnan; Cui, Qiang; Wang, Xiaodan; Chen, Shuang; Jiang, Lianzhou.

Afiliación

Li R; College of Food Science , Northeast Agricultural University , Harbin 150030 , China.
Wang X; College of Food Science , Northeast Agricultural University , Harbin 150030 , China.
Liu J; College of Food Science , Northeast Agricultural University , Harbin 150030 , China.
Cui Q; College of Food Science , Northeast Agricultural University , Harbin 150030 , China.
Wang X; College of Food Science , Northeast Agricultural University , Harbin 150030 , China.
Chen S; College of Food Science , Northeast Agricultural University , Harbin 150030 , China.
Jiang L; College of Food Science , Northeast Agricultural University , Harbin 150030 , China.

J Agric Food Chem ; 67(14): 4089-4097, 2019 Apr 10.

Article en En | MEDLINE | ID: mdl-30883123

Asunto(s)

Emulsiones/química; Glucosa/química; Proteínas de Soja/química; Emulsionantes/química; Interacciones Hidrofóbicas e Hidrofílicas; Reacción de Maillard; Conformación Proteica; Solubilidad

Palabras clave

correlation coefficients; emulsifying properties; molecular flexibility; the structure−function relationships

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Proteínas de Soja / Emulsiones / Glucosa Idioma: En Revista: J Agric Food Chem Año: 2019 Tipo del documento: Article País de afiliación: China Pais de publicación: Estados Unidos

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