Solubility and emulsifying properties of perilla protein isolate: Improvement by phosphorylation in the presence of sodium tripolyphosphate and sodium trimetaphosphate.
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DOI: 10.1016/j.foodchem.2022.132252
Abstract: To investigate the mechanisms of phosphates affecting the solubility and emulsifying properties of perilla protein isolate (PPI), PPI was treated with sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) at different concentrations. FTIR and XPS showed… read more here.
Keywords: emulsifying properties; perilla protein; properties perilla; solubility emulsifying ... See more keywords