Characterization of particles in soymilks prepared by blanching soybeans and traditional method: A comparative study focusing on lipid-protein interaction

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Characterization of particles in soymilks prepared by blanching soybeans and traditional method: A comparative study focusing on lipid-protein interaction

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作者：Xingyun Peng¹ ; Yahui Wang¹ ; Jiyun Xing ; Ruican Wang ; Xiaodi Shi ; Shuntang Guo ; ^{shuntang@cau.edu.cn" class="auth_mail" title="E-mail the corresponding author}
关键词：Soymilk ; Blanching ; Soy protein ; Protein-lipid interaction
刊名：Food Hydrocolloids
出版年：2017
出版时间：February 2017
年：2017
卷：63
期：Complete
页码：1-7
全文大小：791 K

文摘

•: Blanching led to more drastic denaturation and aggregation of soymilk protein.
•: Blanching decreased content of released oil bodies in soymilk.
•: Blanching caused oil bodies to be partly entrapped into particulate proteins.

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