Characterization of particles in soymilks prepared by blanching soybeans and traditional method: A comparative study focusing on lipid-protein interaction
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- 作者：Xingyun Peng1 ; Yahui Wang1 ; Jiyun Xing ; Ruican Wang ; Xiaodi Shi ; Shuntang Guo ; shuntang@cau.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Soymilk ; Blanching ; Soy protein ; Protein-lipid interaction
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：63
- 期：Complete
- 页码：1-7
- 全文大小：791 K
文摘
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Blanching led to more drastic denaturation and aggregation of soymilk protein.
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Blanching decreased content of released oil bodies in soymilk.
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Blanching caused oil bodies to be partly entrapped into particulate proteins.
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