Stability andin vitrosimulated release characteristics of ultrasonically modified soybean lipophilic protein emulsion-Reference-Cited by-同舟云学术

Stability andin vitrosimulated release characteristics of ultrasonically modified soybean lipophilic protein emulsion

Published:2020 Issue:5 Volume:11 Page:3800-3810
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Li Yang¹²³⁴⁵,Wang Diqiong¹²³⁴,Zhang Shuang¹²³⁴,Zhong Mingming¹²³⁴,Zhao Chengbin⁶⁷⁸⁴,Xie Fengying¹²³⁴⁹,Qi Baokun¹²³⁴⁹^ORCID

Affiliation:

1. College of Food Science

2. Northeast Agricultural University

3. Harbin

4. China

5. Heilongjiang Institute of Green Food Science

6. College of Food Science and Engineering

7. Jilin Agricultural University

8. Changchun

9. Harbin Institute of Food Industry

Abstract

Ultrasonically modified soybean lipophilic protein has improved solubility and emulsifying properties, which are advantageous for preparing emulsions that improve the bioavailability of vitamin E while protecting its biological activity.

Funder

National Natural Science Foundation of China

Natural Science Foundation of Heilongjiang Province

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO00238K

Reference49 articles.

1. Soybean lipophilic proteins — Origin and functional properties as affected by interaction with storage proteins

2. Abundant proteins associated with lecithin in soy protein isolate

3. Comparison of Flavor Volatiles and Some Functional Properties of Different Soy Protein Products

4. Formation of Complex Interface and Stability of Oil-in-Water (O/W) Emulsion Prepared by Soy Lipophilic Protein Nanoparticles

5. The effect of pH on the stabilization and digestive characteristics of soybean lipophilic protein oil-in-water emulsions with hypromellose

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