Exploring the potential of enzymatic hydrolysis combined with glycosylation to modify soy glycinin: Insights into conformational flexibility, interfacial and emulsifying behavior

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DOI:10.1016/j.foodchem.2025.146034
作者：Ziteng Lian , Sai Yang , Yaqi Tang , Qianqian Zhang , Xiaolei Guo , Qianqi Chi , Xiaohong Tong , Lianzhou Jiang , Huan Wang
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1016/j.foodchem.2025.146034

Elsevier

Abstract：This research aimed to improve the conformational flexibility, oil/water interface and emulsifying properties of soy glycinin (11S) by enzymatic hydrolysis and glycosylation with carboxymeth

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