Effect of heat-induced aggregation of soy protein isolate on protein-glutaminase deamidation and the emulsifying properties of deamidated products
Abstract
The effects of heat-induced soy protein isolate (SPI) aggregation on enzymatic deamidation by protein-glutaminase (PG) and the emulsifying properties of deamidated products were investigated. The particle size distribution indicated that different aggregates were obtained by preheating SPI at three different temperatures (70 °C, 100 °C, 121 °C) for 10 min. The time-dependent degree of deamidation showed that aggregates formed by preheating...
Paper Details
Title
Effect of heat-induced aggregation of soy protein isolate on protein-glutaminase deamidation and the emulsifying properties of deamidated products
Published Date
Jan 1, 2022
Journal
Volume
154
Pages
112328 - 112328
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