Composite gel based on κ-carrageenan-soybean isolate protein/soy protein fibrils: Focus on structural differences and gel properties.

• Tác giả: Shicheng Dai, Qi Fang, Lianzhou Jiang, Ruihan Su, Xiaohong Tong, Huan Wang, Junzheng Wang, Tianhe Xu, Bowen Yang, Weixiang Zhu
• Ngôn ngữ: eng
• Ký hiệu phân loại: 922.945 *Hindus
• Thông tin xuất bản: Netherlands : International journal of biological macromolecules , 2025
• Bộ sưu tập: NCBI
• ID: 727046

Tóm tắt

The effects of different concentrations of κ-carrageenan (κC) on the structure and gel properties of soybean protein isolate (SPI) and soybean protein fibrils (SPF) were investigated in this work. The interaction between κC and SPI/SPF was explored by SDS-PAGE, FTIR, fluorescence spectroscopy, surface hydrophobicity (H