Preparation and characterisation of isoflavone aglycone-rich calcium-binding soy protein hydrolysates

International Journal of Food Science and Technology

Volumn 52, Issue 10, 2017, Pages 2230-2237

  Wang, Meng Ping ^a   Lu, Wei ^b   Yang, Juan ^c   Wang, Jin Mei ^a   Yang, Xiao Quan ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b HUBEI UNIVERSITY OF TECHNOLOGY   (China)

^c LINGNAN NORMAL UNIVERSITY   (China)

Author keywords

Antioxidant ability; calcium binding capacity; isoflavones; soy protein hydrolysates; subcritical water treatment

Indexed keywords

ANTIOXIDANTS; BINS; CALCIUM; FLAVONOIDS; FREE RADICALS; PEPTIDES; PROTEINS; PROTEOLYSIS; SCAVENGING; WATER TREATMENT;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PEPTIDES; CALCIUM BINDING; ISOFLAVONES; PROTEOLYTIC ACTIVITIES; RADICAL SCAVENGING; SOY PROTEIN HYDROLYSATE; SUBCRITICAL WATER TREATMENT;

HYDROLYSIS;

EID: 85020504944     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13502     Document Type: Article

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