Interactions between Mannosylerythritol Lipid-A and Heat-Induced Soy Glycinin Aggregates: Physical and Chemical Characteristics, Functional Properties, and Structural Effects

Protein-surfactant interactions have a significant influence on food functionality, which has attracted increasing attention. Herein, the effect of glycolipid mannosylerythritol lipid-A (MEL-A) on the heat-induced soy glycinin (11S) aggregates was investigated by measuring the structure, binding pro...

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Principais autores:	Siyu Liu, Tianyu Wei, Hongyun Lu, Xiayu Liu, Ying Shi, Qihe Chen
Formato:	Artigo
Idioma:	Inglês
Publicado:	MDPI AG 2022-10-01
Series:	Molecules
Assuntos:	glycinin aggregation mannosylerythritol lipid-A (MEL-A) interfacial performance
Acceso en liña:	https://www.mdpi.com/1420-3049/27/21/7393
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