Ultrasonic treatment affects emulsifying properties and molecular flexibility of soybean protein isolate-glucose conjugates

The molecular flexibility and emulsifying properties of soy protein isolate (SPI) and soy protein isolate-glucose (SPI-G) conjugates after ultrasonic treatment were studied. The results showed that the degree of Maillard reaction increased significantly with the increase of ultrasonic intensity (P 

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Bibliographic Details
Published in:Food bioscience 2020-12, Vol.38, p.100747, Article 100747
Main Authors: Cui, Qiang, Zhang, Anqi, Li, Rui, Wang, Xibo, Sun, Lina, Jiang, Lianzhou
Format: Article
Language:English
Subjects:
Emulsifying properties
Maillard reaction
Molecular flexibility
Ultrasonic treatment
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Description
Summary:The molecular flexibility and emulsifying properties of soy protein isolate (SPI) and soy protein isolate-glucose (SPI-G) conjugates after ultrasonic treatment were studied. The results showed that the degree of Maillard reaction increased significantly with the increase of ultrasonic intensity (P 
ISSN:2212-4292
2212-4306
DOI:10.1016/j.fbio.2020.100747