Formation and characterization of acid‐soluble soybean protein with chitosan addition: effects of hydrothermal treatment and homogenization
Overall, the SPI-CS complex can be formed by hydrothermal treatment and homogenization on biopolymer solutions and at fitting pH values in an acid-soluble system. Both of them changed the secondary structure of protein and formed a new protein spatial conformation. This will provide a theoretical basis for the practical application of acid drinks, which has a promising future in the field of novel food development. © 2025 Society of Chemical Industry.
Authors
- Rui Jia (ORCID: https://orcid.org/0000-0002-6094-982X)
- R. G. Lin (ORCID: https://orcid.org/0009-0002-5544-6336)
- Yang Yuan (ORCID: https://orcid.org/0000-0002-9698-5451)
- Mengxin Luo
- Yuxi Guo (ORCID: https://orcid.org/0000-0002-3645-2821)
Institutions
- Guangzhou University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-03-11
- DOI
- https://doi.org/10.1002/jsfa.14222
- Citations
- 3
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 3.49
Funders
- National Natural Science Foundation of China
- Special Fund Project for Science and Technology Innovation Strategy of Guangdong Province