Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread

Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread

Five different extruded soy protein isolates (ESPIs) were obtained by extrusion and denoted by IVD1, IVD2, IVD3, IVD4, and IVD5. Then the SDS-PAGE results showed that the subunits of SPI decreased after extrusion, especially the subunits of 90.8, 32.8, and 31.3 kDa, whereas no isopeptide bond was fo...

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Bibliographic Details
Main Authors: Zhenya Du, Fusheng Chen, Kunlun Liu, Shaojuan Lai, Lifen Zhang, Guanhao Bu, Xueli Gao, Shaobo Liu
Format: Article
Language:English
Published: Wiley 2016-01-01
Series:Journal of Chemistry
Online Access:http://dx.doi.org/10.1155/2016/3691523
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