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Effects of Treatment Methods on the Formation, Structure, and Functional Properties of Soy Protein Amyloid Fibrils

To investigate the effects of different treatment methods on soybean protein amyloid fibrils (SPAF), this study examined the effects of ultrasonication, cold plasma, heat, and NaCl treatment on the formation, structure, and functional properties of SPAF. SPAF structural analyses indicated that all t...

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Principais autores: Qian Zhang, Yanmei Deng, Yanling Lu, Long Han, Qian Ma, Lei Guo, Fangyu Fan
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2025-11-01
Serier:Foods
Fag:
soy protein isolate
amyloid fibrils
protein modification
treatment methods
structure and functional properties
food functionality
Online adgang:https://www.mdpi.com/2304-8158/14/22/3835
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