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Improved functional properties of glycosylated soy protein isolate using D-glucose and xanthan gum
Functional properties of the soy protein need to improve to have better applications in food industry. Alkali extracted and acid precipitated soy protein isolate (SPI) was glycosylated using D-glucose (G) and Xanthan gum (X) via Maillard reaction to improve solubility. The effects of SPI to G and SP...
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| Опубликовано в: : | J Food Sci Technol |
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| Главные авторы: | , , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2015
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4554612/ https://ncbi.nlm.nih.gov/pubmed/26345030 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1681-3 |
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