Preparation and characterization of soy protein isolate films by pretreatment with cysteine

Preparation and characterization of soy protein isolate films by pretreatment with cysteine

The effect of cysteine concentration on the viscosity of soy protein isolate (SPI)-based film-forming solution (FFS) and physicochemical properties of SPI films was investigated. The apparent viscosity of FFS decreased after adding 1 mmol/L cysteine but did not change after adding 2–8 mmol/L cystein...

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Bibliographic Details
Main Authors: Jialin Jiang, Linfan Shi, Zhongyang Ren, Wuyin Weng
Format: Article
Language:English
Published: Elsevier 2023-06-01
Series:Food Chemistry: X
Subjects:
Soy protein isolate
Cysteine
Viscosity
Physicochemical properties
Edible films
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523001785

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