Effect of Enzymatic Hydrolysis Time on the Structure and Emulsifying Properties of Soybean Meal Hydrolysate and Preparation and Characterization of Highly Stable Emulsions Stabilized with It

In this study, soybean meal was hydrolyzed with alkaline protease. The effect of hydrolysis time on the structure, physicochemical properties and emulsifying properties of soybean meal peptides was investigated. Furthermore, a highly stabile oil-in-water (O/W) emulsion was prepared by using soybean...

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Bibliographic Details
Main Author: LIU Jingbo, LI Zihao, WEN Hedi, LÜ Siwen, YU Yiding, ZHANG Ting
Format: Article
Language:English
Published: China Food Publishing Company 2024-12-01
Series:Shipin Kexue
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Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-007.pdf
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