Behaviors of particle size and bound proteins of oil bodies in soymilk processing
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- 作者：Zunhao Yan ; Luping Zhao ; Xiangzhen Kong ; Yufei Hua ; Yeming Chen ; chenyeming19821213@gmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Soymilk ; Oil bodies ; Oleosins ; P34 probable thiol protease ; Thiol/disulfide exchange reaction ; Particle size ; Embedment
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 March 2016
- 年：2016
- 卷：194
- 期：Complete
- 页码：881-890
- 全文大小：2391 K
文摘
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Behaviors of oil bodies are explained from soybean to soymilk.
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Soybean proteins release from oil bodies with different rates by heating.
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Considerable soybean proteins are remained in oil bodies after heating.
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Heating induces the coalescence of oil bodies.
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Coalescence of oil bodies is impeded by phospholipids and residual proteins.