Synergistic effects of soybean hull polysaccharide concentration and pH on the formation and functional properties of soy protein isolate gels
Jia Liu, Jia Liu, Qiaomei Wang, Qiaomei Wang, Peng Wang, Ahmed S.M. Saleh, Zhigang Xiao, He Liu, Chunfang Ma, He Liu, Chunfang Ma
Topics & Concepts
ChemistrySoy proteinZeta potentialPolysaccharideHydrophobic effectHydrogen bondIonic strengthChemical engineeringChromatographySurface chargeElectrophoresisIonic bondingDenaturation (fissile materials)Protein secondary structureHydrophobeIntermolecular forceComposite numberProteins in Food SystemsEnzyme Production and CharacterizationProtein Hydrolysis and Bioactive Peptides