Correlation Between the Water Solubility and Secondary Structure of Tilapia-Soybean Protein Co-Precipitates
Abstract
The secondary structure of a protein has been identified to be a crucial indicator that governs its water solubility. Tilapia protein isolate (TPI), soybean protein isolate (SPI), and tilapia-soybean protein co-precipitates (TSPC3:1, TSPC2:1, TSPC1:1, TSPC1:2, and TSPC1:3) were prepared by mixing tilapia meat and soybean meal at different mass ratios. The results demonstrated that the water solubility of TSPCs was significantly greater than that...
Paper Details
Title
Correlation Between the Water Solubility and Secondary Structure of Tilapia-Soybean Protein Co-Precipitates
Published Date
Nov 27, 2019
Journal
Volume
24
Issue
23
Pages
4337 - 4337
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