Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: Based on protein conformational changes, aggregation states and interfacial adsorption behavior.

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作者： Jiayu,Zhang ^[1] ; Tianfu,Cheng ^[1] ; Mengya,Sun ^[1] ; Yang,Li ^[1] ; Guofang,Zhang ^[2] ; Zhaodong,Hu ^[1] ; Daoying,Wang ^[3] ; Zengwang,Guo ^[4] ; Zhongjiang,Wang ^[5]

作者单位： College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. ^[1] College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: gfzhang@neau.edu.cn. ^[2] Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China. ^[3] College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: gzwname@163.com. ^[4] College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Kedong Yuwang Soybean Protein Food Co., Ltd, Qiqihaer, Heilongjiang 161000, China. Electronic address: wzjname@126.com. ^[5]

关键词 Low-fat cream Naringenin Soy protein isolate

主题词大豆蛋白质类(Soybean Proteins);吸附(Adsorption);黄烷酮类(Flavanones);蛋白质构象(Protein Conformation);流变学(Rheology);粒子大小(Particle Size)

DOI 10.1016/j.ijbiomac.2024.133315

PMID 38914390

发布时间 2024-07-27

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