Effect of high pressure homogenization on Ca 2+ -induced gel formation of soybean 11S globulin.

Bingyu SunXuelian GuFengqiujie WangLinlin LiuYuYang Huang Yuan GaoMingshou LüLianzhou JiangYanguo ShiXiuqing Zhu

Published in: Journal of the science of food and agriculture (2022)

In conclusion, high-pressure homogenization combined with heating can improve the properties of 11S gels by changing the structure of 11S protein, providing data and theoretical support for soy protein processing and further applications. This article is protected by copyright. All rights reserved.

Keyphrases

protein protein
amino acid
electronic health record
diabetic rats
binding protein
big data
oxidative stress
small molecule
machine learning
wound healing
deep learning
stress induced