Original paper
Design of novel edible hydrocolloids by structural interplays between wheat gluten proteins and soy protein isolates
Abstract
Wheat gluten proteins (WPs) are nutritious protein with a large yield, but they are rarely industrially attractive due to their poor water solubility. In this experiment, a pH-cycle was used by co-dissolving WPs and soy protein isolates (SPIs) with WP/SPI ratios (W/S) from 1:0.1 to 1:2 at pH 12, and further readjusting the pH to neutral, which improved the water solubility of WPs from 4.5% to 72.4% while maintaining the intact primary structure...
Paper Details
Title
Design of novel edible hydrocolloids by structural interplays between wheat gluten proteins and soy protein isolates
Published Date
Mar 1, 2020
Journal
Volume
100
Pages
105395 - 105395
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Notes
History