Effects of irradiation on the structure and properties of glycosylated soybean proteins-Reference-Cited by-同舟云学术

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Effects of irradiation on the structure and properties of glycosylated soybean proteins

Published:2020 Issue:2 Volume:11 Page:1635-1646
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Wang Yuying¹²³⁴^ORCID,Zhang Anqi¹²³⁴^ORCID,Wang Yixiao¹²³⁴^ORCID,Wang Xibo¹²³⁴^ORCID,Xu Ning¹²³⁴^ORCID,Jiang Lianzhou¹²³⁴^ORCID

Affiliation:

1. College of Food Science

2. Northeast Agricultural University

3. Harbin 150030

4. China

Abstract

At present, there are few reports on the glycosylation modification of soybean proteins under irradiation.

Funder

National Basic Research Program of China

Program on Industrial Technology System of National Soybean

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/C9FO01879D

Reference66 articles.

1. Soybean β-Conglycinin Diet Suppresses Serum Triglyceride Levels in Normal and Genetically Obese Mice by Induction of β-Oxidation, Downregulation of Fatty Acid Synthase, and Inhibition of Triglyceride Absorption

2. Improved functional properties of glycosylated soy protein isolate using D-glucose and xanthan gum

3. Dairy glycoconjugate emulsifiers: casein–maltodextrins

4. Radiation processing of food proteins – A review on the recent developments

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