Isoflavone Aglycone Content and the Thermal, Functional, and Structural Properties of Soy Protein Isolates Prepared from Hydrothermally Treated Soybeans-Reference-Cited by-同舟云学术

Isoflavone Aglycone Content and the Thermal, Functional, and Structural Properties of Soy Protein Isolates Prepared from Hydrothermally Treated Soybeans

Published:2014-06-03 Issue:7 Volume:79 Page:E1351-E1358
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Wally-Vallim Ana Paula¹²,Vanier Nathan Levien¹,Zavareze Elessandra da Rosa¹,Zambiazi Rui Carlos¹,de Castro Luis Antônio Suita³,Schirmer Manoel Artigas¹,Elias Moacir Cardoso¹

Affiliation:

1. Depto. de Ciência e Tecnologia Agroindustrial; Univ. Federal de Pelotas; 96010-900 Capão do Leão Brazil

2. Inst. Federal Sul-Riograndense; Campus Pelotas - Visconde da Graça; 96060-290 Pelotas Brazil

3. Embrapa Clima Temperado; Rodovia BR 392, km 78, Caixa Postal 403 96010-971 Pelotas Brazil

Publisher

Wiley

Subject

Food Science

Reference31 articles.

1. Inhibition of airway inflammation, hyperresponsiveness and remodeling by soy isoflavone in a murine model of allergic asthma;Bao;Intl Immunopharmacol,2011

2. Hydrotermal treatments in the development of isoflavone aglycone in soybean (Glycine Max (L.) Merril) grains;Carrão-Panizzi;Brazilian Arch Biol Technol,2004

3. Refolding of thermally unfolded soy proteins during the cooling regime of the gelation process: effect on gelation;Damodaran;J Agric Food Chem,1988

4. Functional properties of rapeseed protein products with varying phytic acid contents;Dipak;J Agric Food Chem,1986

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Mechanism study on the effect of heat shock on the functional characteristics of soybean protein isolate by regulating the change of endogenous enzyme activity in soybeans;Food Hydrocolloids;2024-05

2. Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food Ingredients;Foods;2022-03-18

3. Identification of a Potent and Selective Human Monoamine Oxidase-A Inhibitor, Glycitein, an Isoflavone Isolated from Pueraria lobata Flowers;ACS Food Science & Technology;2021-03-23

4. Impacts of spray drying conditions on stability of isoflavones in microencapsulated soybean extract;Drying Technology;2019-04-04

5. Isoflavone profile and protein molecular weight distribution of soy protein concentrates after soaking treatments;Journal of Food Processing and Preservation;2019-02-20