Combination of pulsed electric field and pH shifting improves the solubility, emulsifying, foaming of commercial soy protein isolate

In this study, the effects of a new dual modification method, pulsed electric field (PEF) and pH shifting treatment, on the solubility, emulsifying and foaming properties of commercial soy protein isolate (SPI) were investigated. Results showed that the combination of PEF and pH shifting treatment,...

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Veröffentlicht in:	Food hydrocolloids 2023-01, Vol.134, p.108049, Article 108049
Hauptverfasser:	Wang, Rui, Wang, Lang-Hong, Wen, Qing-Hui, He, Fei, Xu, Fei-Yue, Chen, Bo-Ru, Zeng, Xin-An
Format:	Artikel
Sprache:	eng
Schlagworte:	electric field electrochemistry hydrocolloids hydrophobicity Modification oxidation pH shifting protein structure Pulsed electric field pulsed electric fields solubility Soy protein isolate
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