[Zhang, Hailong; "Li, Xiongzhi; He, Junbo"; Zhang, Weinong; Hu, Chun; Han, Lijuan] Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
[Zhang, Hailong; "Li, Xiongzhi; He, Junbo"; Zhang, Weinong; Hu, Chun; Han, Lijuan] School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
通讯机构：
[Chun Hu; Weinong Zhang] K
Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
语种：
英文
关键词：
Chitosan;Functional properties;Interaction mechanism;Soy protein isolate;Spectroscopy;Structure
This study investigated the interaction mechanism between soy protein isolate (SPI) and chitosan (CS), and the structure and functional properties of their complex. The results revealed hydrogen bonding and hydrophobic interactions as the main driving forces for formation of soluble SPI/CS complex, while electrostatic interactions as the primary force driving insoluble complex formation. Insoluble complex formation was promoted by an appropriate increase in SPI/CS total concentration (> 0.24 %) and a decrease in NaCl concentration (< 60 mmol/L)...
