Effect of protein oxidation on the in vitro digestibility of soy protein isolate

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 3224-3229

  Chen, Nannan ^a   Zhao, Mouming ^a   Sun, Weizheng ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

AAPH; Amino acid; Antioxidant activities; Digestibility; Protein oxidation; Soy protein isolate

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; PROTEINS;

AAPH; ANTI-OXIDANT ACTIVITIES; DIGESTIBILITY; PROTEIN OXIDATION; SOY PROTEIN ISOLATES;

OXIDATION;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; AMINO ACID; CHLORIDE; OXYGEN RADICAL; PANCREATIN; PEPSIN A; PEPTIDE; SOYBEAN PROTEIN;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; IN VITRO STUDY; OXIDATION; PROTEIN AGGREGATION; PROTEIN DEGRADATION; PROTEIN ISOLATION; PROTEIN MODIFICATION;

EID: 84879830459     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.113     Document Type: Article

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