Esterified Soy Proteins with Enhanced Antibacterial Properties for the Stabilization of Nano-Emulsions under Acidic Conditions

Esterified Soy Proteins with Enhanced Antibacterial Properties for the Stabilization of Nano-Emulsions under Acidic Conditions

Soy protein isolate (SPI), including β-conglycinin (7S) and glycinin (11S), generally have low solubility under weakly acidic conditions due to the pH closed to their isoelectric points (pIs), which has limited their application in acidic emulsions. Changing protein pI through modification by esteri...

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Bibliographic Details
Main Authors: Tingyu Wang, Kehan Yi, Yang Li, Huan Wang, Zhijun Fan, Hua Jin, Jing Xu
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Molecules
Subjects:
esterification
soy protein
nano-emulsion
acidic
antibacterial
Online Access:https://www.mdpi.com/1420-3049/28/7/3078

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