Structural Characteristics and Emulsifying Properties of Soy Protein Isolate Glycated with Galacto-Oligosaccharides under High-Pressure Homogenization

Structural Characteristics and Emulsifying Properties of Soy Protein Isolate Glycated with Galacto-Oligosaccharides under High-Pressure Homogenization

This study explored the Maillard reaction process during the glycation of soy protein isolate (SPI) with galacto-oligosaccharides (GOSs) under high-pressure homogenization (HPH) and its effects on the emulsifying properties of SPI. SPI-GOS glycation under moderate pressure (80 MPa) significantly inh...

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Bibliographic Details
Main Authors:	Yitong Xie, Rongxu Liu, Changge Zhang, Danyi Liu, Jianchun Han
Format:	Article
Language:	English
Published:	MDPI AG 2022-11-01
Series:	Foods
Subjects:	high-pressure homogenization soy protein isolate glycation galacto-oligosaccharides emulsifying properties
Online Access:	https://www.mdpi.com/2304-8158/11/21/3505

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