Effect of sonication - cooking on the immunoreactivity of soy slurry from germinated soybeans
Soy proteins are globular in nature and are resistant to denaturation with lower intensity thermal treatments like cooking. Likewise, germination can also alter the protein structure through the activity of various enzymes and sonication can disrupt the molecular structure through cavitation and oth...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Maximum Academic Press
2023-04-01
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| Series: | Food Innovation and Advances |
| Subjects: | |
| Online Access: | https://www.maxapress.com/article/doi/10.48130/FIA-2023-0008 |