Mechanistic investigation of a soybean protein isolate–soyasaponin–pectin composite system on soyasaponin bitterness in an acidic environment

Herein, a soybean protein isolate–soyasaponin (SPI–Ssa) composite system was constructed to mimic a complex, multifaceted soybean product system. This system was stabilized via the addition of high-methoxy pectin (HMP) and low-methoxy pectin (LMP), and the bitter taste of Ssa was modulated. HMP and...

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Hlavní autoři:	Lijie Zhu, Yingyan Li, He Li, Dayun Zhao, Xinqi Liu, Qian Shen, Qi Zhang, Qingyun Lv, Xiuying Liu, Wenping Ding
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2025-04-01
Edice:	Food Chemistry: X
Témata:	High-methoxy pectin Soybean isolate protein Soyasaponin Bitterness Acidic environment
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S2590157525003475
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