A Study of Structural Change During In Vitro Digestion of Heated Soy Protein Isolates

A Study of Structural Change During In Vitro Digestion of Heated Soy Protein Isolates

Use of soy protein isolate (SPI) as the encapsulating material in emulsions is uncommon due to its low solubility and emulsification potential. The aim of this study was to improve these properties of SPI via heat treatment-induced modifications. We modified SPI under various heating conditions and...

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Bibliographic Details
Main Authors: Tian Tian, Fei Teng, Shuang Zhang, Baokun Qi, Changling Wu, Yan Zhou, Liang Li, Zhongjiang Wang, Yang Li
Format: Article
Language:English
Published: MDPI AG 2019-11-01
Series:Foods
Subjects:
soy protein isolate
in vitro digestion
heat treatment
structure
Online Access:https://www.mdpi.com/2304-8158/8/12/594

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