Effects of malondialdehyde modification on the in vitro digestibility of soy protein isolate

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 49, 2013, Pages 12139-12145

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

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

amino acid; electrophoresis; in vitro digestibility; MDA; Schiff base; soy protein isolate

Indexed keywords

CALORIMETRIC ENTHALPIES; IN-VITRO; IN-VITRO DIGESTIONS; LIPID PEROXIDATION; MDA; NON-COVALENT INTERACTION; SCHIFF-BASE; SOY PROTEIN ISOLATES;

ALDEHYDES; AMINO ACIDS; DIFFERENTIAL SCANNING CALORIMETRY; ELECTROPHORESIS; FUNCTIONAL GROUPS; IONS;

PROTEINS;

AMINO ACID; MALONALDEHYDE; SOYBEAN PROTEIN;

ARTICLE; BIOLOGICAL MODEL; CHEMISTRY; DIGESTION; HUMAN; METABOLISM; NUTRITIONAL VALUE; SOLUBILITY; SOYBEAN;

AMINO ACIDS; DIGESTION; HUMANS; MALONDIALDEHYDE; MODELS, BIOLOGICAL; NUTRITIVE VALUE; SOLUBILITY; SOYBEAN PROTEINS; SOYBEANS;

EID: 84890500338     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf404099y     Document Type: Article

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