期刊
MOLECULES
卷 23, 期 12, 页码 -出版社
MDPI
DOI: 10.3390/molecules23123265
关键词
full-fat soybean flakes; low-temperature extrusion; soy protein isolates; conformational properties; functional changes
资金
- National Natural Science Foundation of China [31801579]
- National Key Research and Development Program of China [2016YFD0401402]
- Key Laboratory of Soybean Biology in Chinese Ministry of Education Open fund [SB17C01]
The soy protein isolates (SPI) extracted from different extruded full-fat soybean flakes (FFSF), and their conformational and functional properties were characterized. Overall, the free thiol (SH) content of SPI increased when the extrusion temperature was below 80 degrees C and decreased at higher temperatures. Soy glycinin (11S) showed higher stability than -conglycinin (7S) during extrusion. Results also indicated that the increase in some hydrophobic groups was due to the movement of hydrophobic groups from the interior to the surface of the SPI molecules at extrusion temperatures from 60 to 80 degrees C. However, the aggregation of SPI molecules occurred at extrusion temperatures of 90 and 100 degrees C, with decreasing levels of hydrophobic groups. The extrusion temperature negatively affected the emulsifying activity index (EAI); on the other side, it positively affected the emulsifying stability index (ESI), compared to unextruded SPI.
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