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This article investigates the emulsifying properties of plant-derived polypeptides, specifically soy protein hydrolysates, using Self-Consistent-Field calculations. It finds that longer protein fragments with more hydrophobic amino acids have better adsorption affinity, while excessive hydrolysis can lead to inefficient emulsifying properties due to the presence of short polypeptides. The study emphasizes the importance of controlling the degree of hydrolysis to optimize the emulsifying performance of plant

Author

Meriem Smadhi

Language

EN