Ultracentrifugal milling and steam heating pretreatment improves structural characteristics, functional properties, and in vitro binding capacity of cellulase modified soy okara residues
Qiang Wang, Peiyi Shen, Bingcan Chen
Topics & Concepts
CellulaseChemistrySwelling capacityHydrolysisCrystallinityFood scienceBiotransformationSwellingEnzymatic hydrolysisIn vitroChemical engineeringChromatographyEnzymeBiochemistryCrystallographyEngineeringFood composition and propertiesEnzyme Production and CharacterizationPolysaccharides Composition and Applications