Gel Properties of Soy Protein Isolate Modified by Lipoxygenase-Catalyzed Linoleic Acid Oxidation and Their Influence on Pepsin Diffusion and In Vitro Gastric Digestion-Reference-Cited by-同舟云学术

Gel Properties of Soy Protein Isolate Modified by Lipoxygenase-Catalyzed Linoleic Acid Oxidation and Their Influence on Pepsin Diffusion and In Vitro Gastric Digestion

Published:2020-04-29 Issue:20 Volume:68 Page:5691-5698
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhao Jie¹,Wu Jihong²^ORCID,Chen Yanni¹,Zhao Mouming¹³^ORCID,Sun Weizheng¹³^ORCID

Affiliation:

1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China

2. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China

3. Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China

Funder

Guangdong Science and Technology Department

Guangzhou Science, Technology and Innovation Commission

National Natural Science Foundation of China

Higher Education Discipline Innovation Project

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c00808

Reference38 articles.

1. Soybean protein aggregation induced by lipoxygenase catalyzed linoleic acid oxidation

2. The Chemistry of Protein Oxidation in Food

3. Effect of lipoxygenase activity in defatted soybean flour on the gelling properties of soybean protein isolate

4. Physicochemical and functional properties of γ-aminobutyric acid-treated soy proteins

5. Pepsin diffusivity in whey protein gels and its effect on gastric digestion

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