Structure-modification by moderate oxidation in hydroxyl radical-generating systems promote the emulsifying properties of soy protein isolate

Qian Liu,Baohua Kong,Yan Lu,Jianchun Han,Qian Chen

doi:10.1016/j.foostr.2015.10.001

Structure-modification by moderate oxidation in hydroxyl radical-generating systems promote the emulsifying properties of soy protein isolate

Qian Liu, Baohua Kong + Show 3 more

https://doi.org/10.1016/j.foostr.2015.10.001

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Journal: Food Structure	Publication Date: Oct 1, 2015
Citations: 83

Affiliation: Northeast Agricultural University, The Synergetic Innovation Center for Advanced Materials

#Modification Of Soy Protein Isolate #Properties Of Soy Protein Isolate + Show 8 more

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Abstract

Abstract Oxidative modification of soy protein isolate (SPI) by hydroxyl radicals derived from FeCl3/H2O2/ascorbic acid hydroxyl radical-generating systems (HRGS) at room temperature (20 °C) for 5 h was investigated. Increasing the H2O2 concentration resulted in the increase of protein carbonyl groups and dityrosine contents (P

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