Research Article
Relationship between Secondary Structure and Surface Hydrophobicity of Soybean Protein Isolate Subjected to Heat Treatment
Table 1
DSC characteristics of heat-treated SPI.
| | Soy protein samples | Protein concentration | DSC characteristics | | (°C) | (°C) | (J/g) | (J/g) |
| | Nontreated (control) | | | | | | Heat treatment
(70°C, 90 min) | 2% | | | | | | 5% | | | | | Heat treatment
(80°C, 15 min) | 2% | — | | — | | | 5% | — | | — | | Heat treatment
(90°C, 45 min) | 2% | — | — | — | — | | 5% | — | — | — | — |
|
|
