The interaction of trehalose and molten globule state soybean 11S globulin and its impact on foaming capacities.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12214
Abstract: BACKGROUND Soybean 11S globulin has good functional properties, which widely used in the field of food. However, natural soybean 11S globulin (N-11S) has low flexibility and easy to aggregate, which impact its foaming process. Studies… read more here.
Keywords: interaction; molten globule; foaming capacities; soybean 11s ... See more keywords
The effect of extreme acid-induced soybean glycinin molten globules state on foaming ability
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.105819
Abstract: Abstract The molten globule (MG) state of soybean glycinin (11S), which is an unfolding quasi-intermediate state, has been achieved in an extremely acidic pH range (pH 0.5–3.0). By endogenous fluorescence, near and far ultraviolet circular… read more here.
Keywords: state; state foaming; soybean glycinin; 11s protein ... See more keywords
The effect of trehalose on the thermodynamic stability and emulsification of soybean 11S globulin in the molten globule state
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2021.106811
Abstract: Abstract The molten globule (MG) state of soybean glycinin (11S) is partially folded at pH 1.0, so various polyhydroxyl osmotic agents are often used to maintain the structural stability of the MG state under acidic… read more here.
Keywords: soybean 11s; stability; molten globule; soybean ... See more keywords