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

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

Published in: Journal of the science of food and agriculture (2023)

In conclusion, high-pressure homogenization combined with heating can improve the properties of 11 S gels by changing the structure of 11 S protein, providing data and theoretical support for soy protein processing and its further applications. © 2022 Society of Chemical Industry.

Keyphrases

protein protein
amino acid
high glucose
binding protein
electronic health record
diabetic rats
big data
drug induced
endothelial cells
protein kinase
stress induced