Ren Yun-xia
Abstract
This paper is related to the phosphorylation of soy protein isolate with phosphorus oxy-chloride and the functionalities of phosphorylated soy protein isolate. The results showed that solubility, emulsifying properties and viscosity of phosphorylated soy protein isolate changed in different degree.
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This paper is related to the phosphorylation of soy protein isolate with phosphorus oxy-chloride and the functionalities of phosphorylated soy protein isolate. The results showed that solubility, emulsifying properties and viscosity of phosphorylated soy protein isolate changed in different degree.
Key concepts: Soy protein, Phosphorylation, Chemistry, Solubility, Protein phosphorylation, Food science, Viscosity, Biochemistry