Protein particle and soluble protein structure in prepared soymilk

Protein particle and soluble protein structure in prepared soymilk

Systematically characterizing soymilk protein is important for understanding the formation of soymilk-related products and may be beneficial for enhancing the qualities of these products. Field emission scanning electron microscopy showed that soymilk protein could be divided into three categories:...

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Veröffentlicht in:Food hydrocolloids 2014-08, Vol.39, p.120-126
Hauptverfasser: Chen, Yeming, Ono, Tomotada
Format: Artikel
Sprache:eng
Schlagworte:
Aggregates
Categories
Foods
Microstructure
Monomers
Oligomers
Particle size
Protein aggregation
Protein composition
Proteins
Soybeans
Soymilk protein
Trypsin inhibitors
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Beschreibung
Zusammenfassung:Systematically characterizing soymilk protein is important for understanding the formation of soymilk-related products and may be beneficial for enhancing the qualities of these products. Field emission scanning electron microscopy showed that soymilk protein could be divided into three categories: large (40–258 nm) and small (20–40 nm) stable protein particles and
ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2014.01.005