Two-Dimensional Correlation Infrared Spectroscopy for Rapid Analysis of the Effect of pH on the Secondary Structure Content of Soybean Protein Isolate

Two-Dimensional Correlation Infrared Spectroscopy for Rapid Analysis of the Effect of pH on the Secondary Structure Content of Soybean Protein Isolate

To meet the different functional needs for soybean protein isolate (SPI) in different food applications, this study utilized infrared spectroscopy to rapidly analyze 70 SPI samples subjected to different pH treatments, and explored the effect of pH changes on the secondary structure content of SPI....

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Bibliographic Details
Main Author: LIU Chang, WU Dandan, WANG Ning, WANG Ruiying, WANG Liqi, LIU Feng, YU Dianyu
Format: Article
Language:English
Published: China Food Publishing Company 2024-09-01
Series:Shipin Kexue
Subjects:
two-dimensional correlation infrared spectroscopy; soybean protein isolate; secondary structure; ph changes; predictive modeling; rapid analysis
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-17-004.pdf
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https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-17-004.pdf

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