Study on Improving Functional Properties of Soybean Protein Isolate by Combined Modification

doi:10.3969/j.issn.1673-1689.2014.10.004

Home > Archive>Volume 33, Issue 10, 2014 >1031-1037. DOI:10.3969/j.issn.1673-1689.2014.10.004

Study on Improving Functional Properties of Soybean Protein Isolate by Combined Modification
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                        10.3969/j.issn.1673-1689.2014.10.004
                    
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In this paper, effects of the combined modification of glycosylation and enzymatic hydrolysis on the functional properties of soybean protein isolate were studied. In order to improve the degree of grafting（DG） and emulsifying ability, soybean protein iso

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ZHANG Yating, ZHANG Xiaoming. Study on Improving Functional Properties of Soybean Protein Isolate by Combined Modification[J]. Journal of Food Science and Biotechnology,2014,33(10):1031-1037.

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Online: December 06,2014
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