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- Title
Comparison on storage quality and protein structure stability of raw soybean flour and wet processed soybean flour.
- Authors
ZHAO Sicen; QU Min; WANG Yu; CHEN Hongli; SUN Bingyu; ZHU Xiuqing; HUANG Yuyang
- Abstract
Soybean flour is rich in protein, fatty acids and other nutrients, which can be added to a variety of foods as ingredients. In this paper, the effects of different storage time on the secondary structure, free and total sulfhydryl content, carbonyl content, particle size distribution, scanning electron microscope and other structural properties of raw soybean flour (FFSF) and wet processed soybean flour (WPSF) protein, as well as the physical and chemical properties such as wettability, DSI value, solubility and bulk density were studied. The results showed that the oxidation degree of freshly prepared WPSF was higher than that of FFSF. With the extension of storage time, the secondary structure of soybean flour protein changed from regular and stable to irregular and disordered structure, and no need for the structure to focus on irregular curl; the content of free sulfhydryl and total sulfhydryl decreased; carbonyl content increased; the solubility and DSI value of soybean flour decreased and the wettability increased; the bulk density decreased; the surface structure was broken and uneven.
- Subjects
SOY flour; PROTEIN stability; PROTEIN structure; SCANNING electron microscopes; PARTICLE size distribution
- Publication
China Food Additives, 2023, Vol 34, Issue 2, p93
- ISSN
1006-2513
- Publication type
Article
- DOI
10.19804/j.issn1006-2513.2023.02.012