Modifying Soy Hydrolysed Peptide with Tea Saponin and Characterising the Emulsification of the Complex
In order to analyze the effects of tea saponin (TS) on soy hydrolyzed peptide (SHP) structure and functional properties in SHP-TS complex, comparative analysis SHP and TS were 1:0, 1:0.5, 1:1, 1:2 (w/w) respectively. The Fourier transformed infrared spectrum, fluorescence spectrum and UV-visible abs...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-12-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023020129 |