Effect of Exogenous Phytate on Gelation and <i>In Vitro</i> Digestibility of CaCl<sub>2</sub>-Induced Soy Protein Isolate-Reference-Cited by-同舟云学术

Effect of Exogenous Phytate on Gelation and In Vitro Digestibility of CaCl₂-Induced Soy Protein Isolate

Published:2024-04-26 Issue:5 Volume:4 Page:1278-1286
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Ding Xipeng¹,Yang Xuefei¹,Wang Xiang¹,Nie Peng¹,Bai Xiaohui²,Hong Guangming³,Luo Shuizhong¹,Zheng Zhi¹^ORCID

Affiliation:

1. School of Food and Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230601, China

2. College of Life and Environment Sciences, Huangshan University, Huangshan 245000, China

3. Huangshan Jialong Green Food Co., Huangshan 245000, China

Funder

Guangming Hong

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.4c00137

Reference45 articles.

1. Seed targeted RNAi-mediated silencing of GmMIPS1 limits phytate accumulation and improves mineral bioavailability in soybean

2. Low phytic acid Crops: Observations Based on Four Decades of Research

3. Binding of phytate to soybean protein during the heat treatment of soymilk and its effect on protein aggregation

4. Effect of heating and ionic strength on the interaction of bovine serum albumin and the antinutrients tannic and phytic acids, and its influence on in vitro protein digestibility

5. Dual Effects of Sodium Phytate on the Structural Stability and Solubility of Proteins

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