Research on the interaction of lipid and protein in SPI gel

The differences in lipid content will lead to differences in protein structure and gel properties and it is a nice model system, so our study, based on the production process for Zhongxiang tofu, used soy protein isolate (SPI) as raw material and adopted circular dichroism and Raman spectrum to inve...

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Veröffentlicht in:	European food research & technology 2010, Vol.230 (3), p.467-473
Hauptverfasser:	Yang, Fang, Weng, Di, Huang, Xing-jian, Yao, Xiao-ling, Pan, Si-yi
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Alcohol Analytical Chemistry Biological and medical sciences Biotechnology Calorimetry Caustic soda Chemistry Chemistry and Materials Science Electron microscopes Food Food industries Food Science Forestry Fundamental and applied biological sciences. Psychology Hydrochloric acid Lipids Original Paper Physical properties Proteins Raw materials Scanning electron microscopy Soy products Soybeans Spectrum analysis Studies Water content
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