Elucidation of structural changes in soy protein isolate upon heating by Raman spectroscopy

Changes in protein secondary and tertiary structure of soy protein isolate (SPI) upon heating process were investigated by Raman spectroscopy. SPI refrigerated and heated at 70, 100 and 200 °C was analysed. Non-significant differences in secondary structure (α-helix, β-sheet, unordered and turn) wer...

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Veröffentlicht in:	International journal of food science & technology 2009-04, Vol.44 (4), p.711-717
Hauptverfasser:	Herrero, A.M, Jiménez-Colmenero, F, Carmona, P
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Heat Raman spectroscopy soy protein isolate structure
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