Extrinsic factors influencing nano-/micro-particle formation in pure soy glycinin solution via heating
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.105649
Abstract: Abstract Soy glycinin could self-assemble into nanoparticles, microgels or hollow microcapsules depending on the extrinsic conditions. This research compares ion- and/or pH-induced particle formation through simple heat treatment of soy glycinin (80 °C, 5 min and 600… read more here.
Keywords: particle formation; soy glycinin; formation;
Interactions between Mannosylerythritol Lipid-A and Heat-Induced Soy Glycinin Aggregates: Physical and Chemical Characteristics, Functional Properties, and Structural Effects
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27217393
Abstract: Protein-surfactant interactions have a significant influence on food functionality, which has attracted increasing attention. Herein, the effect of glycolipid mannosylerythritol lipid-A (MEL-A) on the heat-induced soy glycinin (11S) aggregates was investigated by measuring the structure,… read more here.
Keywords: soy glycinin; spectroscopy; mannosylerythritol lipid; heat induced ... See more keywords