Effects of preheat treatment and syringic acid modification on the structure, functional properties, and stability of black soybean protein isolate
Qianqian Miao,
Yiqing He,
Haiwen Sun
et al.
Abstract:This study investigated preheated (25–100°C) black soybean protein isolate (BSPI) conjugated with syringic acid (SA) (25 and 50 µmol/g protein) under alkaline conditions, focusing on the structure, functional properties, and storage stability. The results revealed that the SA binding equivalent and binding rate on BSPI increased continuously as the preheat temperature increased. Additionally, preheating positively impacted the surface hydrophobicity (H0) of BSPI, with further enhancement observed upon SA bindi… Show more
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