Formation and Properties of Recombined Soymilk and Cow’s Milk Gels: Effect of Glucono-δ-lactone
نویسندگان
چکیده
منابع مشابه
Aggregation of soy protein-isoflavone complexes and gel formation induced by glucono-δ-lactone in soymilk
This study investigated the glucono-δ-lactone (GDL)-induced aggregation of isoflavones and soy proteins in soymilk. High-performance liquid chromatography (HPLC) analysis indicated that isoflavones mixed with β-conglycinin (7S) and glycinin (11S) proteins formed 7S-isoflavone and 11S-isoflavone complexes in soymilk supernatant fraction (SSF). Most of the soy protein-isoflavone complexes then pr...
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15 صفحه اولsome properties of fuzzy hilbert spaces and norm of operators
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15 صفحه اولEffects of High-Pressure, Microbial Transglutaminase and Glucono-δ-Lactone on the Aggregation Properties of Skim Milk
The object in this study is to investigate the effects of high pressure and freezing processes on the curdling of skim milk depending on the presence of transglutaminase (TGase) and glucono-δ-lactone (GdL). Skim milk was treated with atmospheric freezing (AF), high pressure (HP), pressure-shift freezing (PSF) and high pressure sub-zero temperature (HPST) processing conditions. After freezing an...
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ژورنال
عنوان ژورنال: Journal of Oleo Science
سال: 2018
ISSN: 1345-8957,1347-3352
DOI: 10.5650/jos.ess17245