Effect of Steam Explosion on Structural Characteristics of β−Conglycinin and Morphology, Chemical Compositions of Soybean Meal
In this study, steam explosion was applied as a means to degrade β-conglycinin. We investigated changes in morphology, the chemical composition of soybean meal, and the structural characteristics of β-conglycinin. The results showed that steam explosion at 0.7 MPa for 8 min could effectively decreas...
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| Hauptverfasser: | , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
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Frontiers Media S.A.
2022-06-01
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| Schriftenreihe: | Frontiers in Nutrition |
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| Online-Zugang: | https://www.frontiersin.org/articles/10.3389/fnut.2022.896664/full |
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