Relationship between surface functional properties and flexibility of soy protein isolate-glucose conjugates
By Rui Li, Qiang Cui, Guorong Wang, Jingnan Liu, Shuang Chen, Xiaodan Wang, Xibo Wang, Lianzhou Jiang. Food Hydrocolloids, 2019
219 citations recorded by the source corpus.
Abstract Flexibility had been determined to be an important indicator governing the surface properties of proteins and it was identified using the protease digestion method. In this study, the Maillard reaction between glucose and soy protein isolate was reacted under wet reaction conditions to obtain different flexible protein molecules. The effects of different reaction times (0, 2, 3, 4, 5, 6 h) on the flexibility, emulsifying and foaming properties of conjugates compared with soy protein isolate were studied and the correlation between them was analyzed by SPSS 20 Statistical Software. At the same time, the other structural indexes were also measured. These indexes changes responsible for the variation of flexibility were given detailed analysis. The results showed that emulsifying activity and emulsion stability were positively correlated with flexibility, the correlation coefficients were 0.976 (P
Subfields: Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/a7a47701faada3091db50adb6cff5e88487e8711
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In Food Science
Citations in the corpus
- Modification approaches of plant-based proteins to improve their techno-functionality and use in food products (2021, background): “(Li et al., 2016), L.-H. Wang, Sun, Huang, and Xiao (2018) found xylose more reactive compared to fructose in conjugation with soy protein isolate under controlled wet-heating conditions leading to the formation of more complex and larger conjugates with more relaxed structure.”