Conformational and processing properties of a high-active ingredient involving soy protein isolates bound with anthocyanins and its application in cake baking

Conformational and processing properties of a high-active ingredient involving soy protein isolates bound with anthocyanins and its application in cake baking

Abstract Soybean protein is of plant origin and is commonly appropriate for improving the processing characteristics of foods. This study aimed to explore a novel functional ingredient that contained soybean protein isolate (SPI) and blueberry anthocyanins (BANs). The spatial conformation and second...

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Bibliographic Details
Main Authors: Han Wu, Bin Li, Maria Corradini, Liang Zhong, Jianzhong Zhou, Xiaoli Liu
Format: Article
Language:English
Published: BMC 2024-11-01
Series:Food Production, Processing and Nutrition
Subjects:
Soy protein isolate
Molecular binding
Food ingredient
Chiffon cake
Antioxidant activity
Online Access:https://doi.org/10.1186/s43014-024-00272-2
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