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Effect of ethanol modification on the structural, functional, and flavor properties of soybean, pea, and chickpea proteins as sodium caseinate substitute
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DOI：10.1016/j.jfca.2026.109312.png)
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Abstract
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• Ethanol modification promotes more ordered structure and inhibit protein aggregation. • Ethanol modification enhances the functional properties of three legume proteins. • Protein modification enhanced pH and thermal stability of simulated coconut milk. • Off-flavors in both modified proteins and coconut milk were significantly reduced. • ASPI as sodium caseinate substitute has the satisfactory sensory acceptability.
Keywords:
Protein modification
Sodium caseinate substitute
Functional and flavor properties
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