Physicochemical Antioxidative and Emulsifying Properties of Soybean Protein Hydrolysates Obtained with Dissimilar Hybrid Nanoflowers

Physicochemical Antioxidative and Emulsifying Properties of Soybean Protein Hydrolysates Obtained with Dissimilar Hybrid Nanoflowers

This study investigated the changes in the structure and properties of soybean protein after hydrolysis using two types of hybrid nanoflowers (alcalase@Cu<sub>3</sub>(PO<sub>4</sub>)<sub>2</sub>•3H<sub>2</sub>O (ACHNs) and dispase@Cu<sub>3</su...

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Bibliographic Details
Main Authors: Geng Li, Jingwen Xu, Huiwen Wang, Lianzhou Jiang, Huan Wang, Yan Zhang, Hua Jin, Zhijun Fan, Jing Xu, Qingshan Zhao
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Foods
Subjects:
hybrid nanoflowers
soybean protein
hydrolysates
structure properties
functional properties
emulsion
Online Access:https://www.mdpi.com/2304-8158/11/21/3409

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