Functionality of lupin seed protein isolate in relation to its interfacial behaviour
作者： S Pozani , G Doxastakis , V Kiosseoglou
DOI: 10.1016/S0268-005X(01)00094-7
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摘要: The foaming and emulsifying properties of lupin seed protein isolate (LSPI) were investigated following structure modification by heating and/or dithiothreitol (DTT) addition. Heat-treatment solution resulted in an increase both foamability foam-stabilization ability while disulfide bond reduction DTT brought about improvement the capacity only. Additionally, heat-treated LSPI solutions exhibited markedly improved emulsification emulsion-stabilization properties. Disulfide reduction, on other hand, to stabilize emulsions against creaming influence its solubility surface-adsorption has also been studied order elucidate structure/functionality relationship protein.
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