Physicochemical properties of proteins extracted from four new Tennessee soybean lines

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成果类型：

期刊论文

作者：

Jiwang Chen;Gang Liu;Vincent Pantalone;Qixin Zhong*

通讯作者：

Qixin Zhong

作者机构：

College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China

[Qixin Zhong] Department of Food Science, The University of Tennessee, Knoxville, TN, 37996, USA

[Vincent Pantalone] Department of Plant Sciences, The University of Tennessee, Knoxville, TN, 37996, USA

[Jiwang Chen; Gang Liu] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>Department of Food Science, The University of Tennessee, Knoxville, TN, 37996, USA

通讯机构：

[Qixin Zhong] D

Department of Food Science, The University of Tennessee, Knoxville, TN, 37996, USA

语种：

英文

关键词：

Soy protein;Solubility;Zeta potential;Surface hydrophobicity;Gelation properties

期刊：

Journal of Agriculture and Food Research

ISSN：

2666-1543

年：

2020

卷：

页码：

100022

DOI：

10.1016/j.jafr.2020.100022

机构署名：

本校为第一机构

院系归属：

食品科学与工程学院

摘要：

Physicochemical properties of soy proteins extracted from check soybean cultivar 5601T and four new Tennessee soybean lines TN03-349, TN04-5321, TN08-002, and TN08-015 were compared. The protein extracted from 5601T had the lowest content of total protein and the lowest denaturation temperature and enthalpy (P 

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Physicochemical properties of proteins extracted from four new Tennessee soybean lines

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