Improving interface-related functions and antioxidant activities of soy protein isolate by covalent conjugation with chlorogenic acid-Reference-Cited by-同舟云学术

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Improving interface-related functions and antioxidant activities of soy protein isolate by covalent conjugation with chlorogenic acid

Published:2021-09-12 Issue:1 Volume:16 Page:202-213
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Guo Kaiyan,Zhou Guowei,Lok Uh Song,Wang Xibo^ORCID,Jiang Lianzhou

Funder

Heilongjiang Provincial Science and Technology Department

Program on Industrial Technology System of National Soybean

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11694-021-01148-6.pdf

Reference41 articles.

1. C.H. Tang, X.Y. Wang, X.Q. Yang, L. Lin, Formation of soluble aggregates from insoluble commercial soy protein isolate by means of ultrasonic treatment and their gelling properties. J Food Eng. 92(4), 432–437 (2009)

2. B. Grazyna, P. Bartłomiej, R.R. Danuta, O. Joanna, Z. Donata, B. Sylwia, N. Inmaculada, M.V.M. Josefina, P. Horacio, Effect of inclusion of hydroxycinnamic and chlorogenic acids from green coffee bean in b-cyclodextrin on their interactions with whey, egg white and soy protein isolates. Food Chem. 168, 276–287 (2015)

3. D. Li, Y. Zhao, X. Wang, H. Tang, N. Wu, F. Wu, D.Y. Yu, W. Elfalleh, Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: droplet size, zeta-potential, emulsifying properties, and rheological behavior. Food Hydrocoll. 98, 105306 (2019)

4. J. Jiang, Z.P. Zhang, J. Zhao, Y.F. Liu, The effect of non-covalent interaction of chlorogenic acid with whey protein and casein on physicochemical and radical-scavenging activity of in vitro protein digests. Food Chem. 268, 334–341 (2018)

5. M.N. Ju, G. Zhu, G. Huang, X.C. Shen, Y. Zhang, L.Z. Jiang, X.N. Sui, A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles. Food Hydrocoll. 99, 105329 (2020)

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