Ultra-thermostable soy protein particles prepared by combining preheating treatment with slightly alkaline pH-Reference-Cited by-同舟云学术

Ultra-thermostable soy protein particles prepared by combining preheating treatment with slightly alkaline pH

Published:2022 Issue:17 Volume:13 Page:8930-8940
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Wei Yixue¹²³,Ren Chao¹²³,Cai Wenqiang¹²³,Xu Xianbing¹²³^ORCID,Wang Zhenyu¹²³,Du Ming¹²³^ORCID,Wu Chao¹²³^ORCID

Affiliation:

1. Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China

2. National Engineering Research Center of Seafood, China

3. School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China

Abstract

Ultra-heat-stable soy protein particles were successfully obtained by combining a preheating treatment with slightly alkaline pH, and suspensions of these proteins remained in the fluid state at protein concentrations as high as 20% (w/v) after the reheating treatment.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D2FO01255C

Reference47 articles.

1. β-Conglycinin (7S) and glycinin (11S) exert a hypocholesterolemic effect comparable to that of fenofibrate in rats fed a high-cholesterol diet

2. Enhancing the thermal stability of soy proteins by preheat treatment at lower protein concentration

3. Reduced Adhesive Force Leading to Enhanced Thermal Stability of Soy Protein Particles by Combined Preheating and Ultrasonic Treatment

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