The structural and functional properties of soybean protein-polyglutamic acid complex effected the stability of W/O/W emulsion encapsulated Nattokinase
Danfeng Li, Miao Hu, Lizhen Hou, Yaxin Gao, Zhiliang Tian, Wei Wen, Bei Fan, Shuying Li, Fengzhong Wang, Fengzhong Wang
Topics & Concepts
Polyglutamic acidNattokinaseEmulsionChemistryCovalent bondChemical engineeringPickering emulsionBioavailabilityChromatographyFood scienceOrganic chemistryBiochemistryBioinformaticsEngineeringFermentationBiologyProtein Hydrolysis and Bioactive Peptidesbiodegradable polymer synthesis and propertiesBiopolymer Synthesis and Applications