Characterizing the Structural and Functional Properties of Soybean Protein Extracted from Full-Fat Soybean Flakes after Low-Temperature Dry Extrusion

Characterizing the Structural and Functional Properties of Soybean Protein Extracted from Full-Fat Soybean Flakes after Low-Temperature Dry Extrusion

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 °C and decreased at highe...

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Bibliographic Details
Main Authors: Wenjun Ma, Fengying Xie, Shuang Zhang, Huan Wang, Miao Hu, Yufan Sun, Mingming Zhong, Jianyu Zhu, Baokun Qi, Yang Li
Format: Article
Language:English
Published: MDPI AG 2018-12-01
Series:Molecules
Subjects:
full-fat soybean flakes
low-temperature extrusion
soy protein isolates
conformational properties
functional changes
Online Access:https://www.mdpi.com/1420-3049/23/12/3265

Internet

https://www.mdpi.com/1420-3049/23/12/3265

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