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Physiochemical and Conformational Properties of Soluble aggregates from Soy Protein Isolates mediated by Hydrothermal cooking: A comparative study with moisture heat treatment
Madridge Journal of Food Technology
Two kinds of soluble aggregates, HC-SPI and HT-SPI, were obtained through centrifugation at 10000 g for 10 min, from two modified soy protein isolates, which were mediated by hydrothermal cooking at 121 °C (0.1 MPa, gauge pressure) for 30 min in an autoclave and by moisture heat treatment at 90 °C for 30 min in a water bath, respectively. The physicochemical and conformational properties, including SDS-PAGE/GPC, surface charge and hydrophobicity, free sulfhydryl group (SH) contents anddoi:10.18689/mjft-1000101 fatcat:5qi4fmz22fed5cp3r4kluub3ya