Impact of Microwave Time on the Structure and Functional Properties of Glycosylated Soy 7S Globulins

Impact of Microwave Time on the Structure and Functional Properties of Glycosylated Soy 7S Globulins

This study examined the effects of varying microwave treatment durations (0–120 s) on the structural and functional properties of glycosylated soybean 7S protein. The results indicated that microwaving for 60 s significantly altered the structure of 7S, resulting in a more ordered protein configurat...

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Bibliographic Details
Main Authors:	Jixin Zhang, Tao Cui, Lan Zhang, Huiqing Xu, Jingguo Xu, Jun Wang
Format:	Article
Language:	English
Published:	MDPI AG 2025-01-01
Series:	Foods
Subjects:	microwave heating glycosylation soy 7S globulin structural properties functional properties food industry
Online Access:	https://www.mdpi.com/2304-8158/14/2/151
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