Soybean Glycinin’s Antibacterial Properties Provide a Feasible Natural Alternative for Improving the Overall Quality and Shelf-Life of Beef Steaks and Combating Foodborne Pathogens
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DOI: 10.1007/s11947-024-03557-z
Abstract: Ensuring the safety and longevity of food products is a major priority in the meat industry. This paper focused on assessing the soybean-glycinin (SBG) impact on the quality and shelf-life of beef Musculus longissimus thoracis… read more here.
Keywords: shelf life; fortification; soybean glycinin; ltl steaks ... See more keywords
The effect of extreme acid-induced soybean glycinin molten globules state on foaming ability
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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