Interactions of soy protein isolate with common and waxy corn starches and their effects on acid-induced cold gelation properties of complexes

Interactions of soy protein isolate with common and waxy corn starches and their effects on acid-induced cold gelation properties of complexes

Soy protein isolate (SPI) was mixed with different concentrations of common starch (CS) and waxy starch (WS) from corn. The interactions of SPI with CS or WS and their effects on the acid-induced cold gelation properties of complexes were investigated. Compared with WS, SPI could bind to CS more str...

Full description

Bibliographic Details
Main Authors: Chengbin Zhao, Zhenchi Miao, Qi Qi, Qihang Zheng, Yuxuan Mao, Zejun Chu, Hao Zhang, Xiuying Xu, Mingzhu Zheng, Jingsheng Liu
Format: Article
Language:English
Published: Elsevier 2023-06-01
Series:Food Chemistry: X
Subjects:
Soy protein isolate
Common starch
Waxy starch
Protein–starch interactions
Cold gelation properties
Online Access:http://www.sciencedirect.com/science/article/pii/S259015752300113X

Similar Items

Similar Items