Effect of oxidization and chitosan on the surface activity of soy protein isolate
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- 作者：Wei Wanga ; b ; c ; weiwangbiochem@163.com" class="auth_mail" title="E-mail the corresponding author ; Junsheng Lia ; b ; c ; ; Liujuan Yana ; b ; c ; 274187443@qq.com" class="auth_mail" title="E-mail the corresponding author ; Guoxia Huanga ; b ; c ; 251493952@qq.com" class="auth_mail" title="E-mail the corresponding author ; Zhen Donga ; b ; c ; 497257411@qq.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Soy protein ; Performic acid ; Oxidization ; Chitosan ; Glycosylation
- 刊名：Carbohydrate Polymers
- 出版年：2016
- 出版时间：20 October 2016
- 年：2016
- 卷：151
- 期：Complete
- 页码：700-706
- 全文大小：1955 K
文摘
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The structure of soy protein isolates were changed by the performic acid.
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Based on the changed structure, chitosan reacted with the soy protein isolates.
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The emulsifying capacity of the composites increased substantially.
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The structure of the oxidized composites changed a lot compared to the pure one.