Influence of Interactions Between Drawing Soy Protein and Myofibrillar Proteins on Gel Properties.

Foods · 2025 · PMC11942459 · PMID 40232112

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showed a trendno p-value reported

As could be seen from Figure 2 , within the range of 8% soybean textured protein addition, the gel strength of MP showed a trend of first increasing and then decreasing with the increase in DSP addition.

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a decreasing trendno p-value reported

As shown in Figure 3 , with the increase in soybean textured protein addition, the total sulfhydryl content exhibited a decreasing trend.

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an increasing trendno p-value reported

The content of hydrogen bonds shows an increasing trend followed by a decrease.

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