The authors are grateful for the financial support from the Thirteenth-five National Key R&D Program of China (No. 2016YFD0400803 ) and the National Science Fund Project (No. 31571883 ).
机构署名：
本校为其他机构
院系归属：
食品科学与工程学院
摘要：
Different pretreatments (homogenization, ultrasonic and steam-cooking treatments) before an alkaline extraction were employed to extract okara protein (OP) from defatted okara (residue left after extraction of the soy oil and water extractable fraction used to produce soybean protein isolates). The structure and functional properties of OPs subjected to pretreatments were determined. Analysis of fourier transform infrared spectroscopy (FTIR) revealed that the pretreatments had little effect on the secondary structure of OP. However, the tertiary structure of OP unfolded upon homogenization pre...
