Relationship between flexibility and interfacial functional properties of soy protein isolate: succinylation modification
Ziteng Lian, Sai Yang, Shicheng Dai, Xiaohong Tong, Peilong Liao, Lin Cheng +4 more
Journal of the Science of Food and Agriculture
Abstract
The results suggest that succinylation-induced conformational changes of SPI improved its interfacial functional properties by changing its flexibility. These results provide theoretical guidelines for the development and application of highly emulsifiable and stable soy protein products utilizing succinylation. © 2022 Society of Chemical Industry.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
succinylation improved interfacial functional properties of SPI
“The results suggest that succinylation-induced conformational changes of SPI improved its interfacial functional properties by changing its flexibility.”