Covalent conjugates of anthocyanins to soy protein: Unravelling their structure features and in vitro gastrointestinal digestion fate

Food Research International

Volumn 120, Issue , 2019, Pages 603-609

  Jiang, Lianzhou ^b,c   Liu, Yingjie ^b   Li, Liang ^b   Qi, Baokun ^b,c   Ju, Mengnan ^b   Xu, Yue ^b   Zhang, Yan ^a,b   Sui, Xiaonan ^a,b,c  

^a BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

^b NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^c National Research Center of Soybean Engineering and Technology   (China)

Author keywords

Anthocyanins; Antioxidant capacity; Black rice; Simulated gastrointestinal digestion; Soybean protein isolate

Indexed keywords

FOURIER TRANSFORM INFRARED SPECTROSCOPY; FUNCTIONAL FOOD; NUTRITION; PROTEINS;

ANTIOXIDANT CAPACITY; BLACK RICE; GASTROINTESTINAL DIGESTION; SECONDARY STRUCTURES; SIMULATED GASTROINTESTINAL CONDITIONS; SOYBEAN PROTEIN ISOLATES; THREE-DIMENSIONAL FLUORESCENCES; TRANSEPITHELIAL TRANSPORT;

ANTHOCYANINS;

ANTHOCYANIN; ANTIOXIDANT; SOYBEAN PROTEIN;

BIOLOGICAL MODEL; CACO-2 CELL LINE; CHEMISTRY; DIGESTION; HUMAN; HYDROLYSIS; INFRARED SPECTROSCOPY; METABOLISM; ORYZA; PHYSIOLOGY; PROTEIN SECONDARY STRUCTURE; TRANSPORT AT THE CELLULAR LEVEL;

ANTHOCYANINS; ANTIOXIDANTS; BIOLOGICAL TRANSPORT; CACO-2 CELLS; DIGESTION; HUMANS; HYDROLYSIS; MODELS, BIOLOGICAL; ORYZA; PROTEIN STRUCTURE, SECONDARY; SOYBEAN PROTEINS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 85056731950     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.11.011     Document Type: Article

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