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Extruded soy protein as a novel emulsifier: Structure, interfacial activity and emulsifying property

ABD

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Industry: Food chemistry
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Instrument: Vasco

Industry: Food chemistry

DOI: https://doi.org/10.1016/j.foodhyd.2019.02.036

Keywords: Extrusion cooking; Soy protein concentrate; Emulsifying properties; Aggregation; 48 Surface activity; Secondary structure.

Native soy protein has poor emulsifying property compared to relatively flexible proteins. In order to improve soy protein surface activity, protein was partially denatured under controlled heating and shearing condition to facilitate the formation of oil-water emulsions. (236 characters)
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