Effects of thermal sterilization on soy protein isolate/polyphenol complexes: Aspects of structure, in vitro digestibility and antioxidant activity

Food Research International

Volumn 112, Issue , 2018, Pages 284-290

  Ren, Cong ^a,d   Xiong, Wenfei ^a,b   Peng, Dengfeng ^a,b   He, Yun ^a,b   Zhou, Peiyuan ^a,b   Li, Jing ^a,b   Li, Bin ^a,b,c  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b KEY LABORATORY OF ENVIRONMENT CORRELATIVE DIETOLOGY HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^c Functional Food Engineering Technology Research Center of Hubei Province   (China)

^d HENAN UNIVERSITY OF ANIMAL HUSBANDRY AND ECONOMY   (China)

Author keywords

Black soybean seed coat extract; High temperature sterilization; Pasteurization; Soy protein isolate

Indexed keywords

ANTIOXIDANTS; CIRCULAR DICHROISM SPECTROSCOPY; DICHROISM; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; FREE RADICALS; PARTICLE SIZE; PASTEURIZATION; STERILIZATION (CLEANING);

ANTI-OXIDANT ACTIVITIES; BLACK SOYBEAN SEED COAT EXTRACTS; FLUORESCENCE INTENSITIES; HIGH TEMPERATURE; SOY PROTEIN ISOLATES; SURFACE HYDROPHOBICITY; THERMAL AGGREGATION; THERMAL STERILIZATION;

PROTEINS;

ANTIOXIDANT; POLYPHENOL; PROTEIN AGGREGATE; SOYBEAN PROTEIN;

CHEMICAL PHENOMENA; CHEMISTRY; CIRCULAR DICHROISM; DIGESTION; HEAT; INSTRUMENT STERILIZATION; PASTEURIZATION; PH; PROCEDURES; PROTEIN CONFORMATION; PROTEIN UNFOLDING; SPECTROFLUOROMETRY; STRUCTURE ACTIVITY RELATION; SURFACE PROPERTY; ULTRAVIOLET SPECTROPHOTOMETRY;

ANTIOXIDANTS; CIRCULAR DICHROISM; DIGESTION; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; PASTEURIZATION; POLYPHENOLS; PROTEIN AGGREGATES; PROTEIN CONFORMATION; PROTEIN UNFOLDING; SOYBEAN PROTEINS; SPECTROMETRY, FLUORESCENCE; SPECTROPHOTOMETRY, ULTRAVIOLET; STERILIZATION; STRUCTURE-ACTIVITY RELATIONSHIP; SURFACE PROPERTIES;

EID: 85049069329     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.06.034     Document Type: Article

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