Green tea polyphenols bind to soy proteins and decrease the activity of soybean trypsin inhibitors (STIs) in heated soymilk-Reference-Cited by-同舟云学术

Green tea polyphenols bind to soy proteins and decrease the activity of soybean trypsin inhibitors (STIs) in heated soymilk

Author:

Ge Ge¹,Zhao Jinsong¹,Zheng Jiabao¹,Zhou Xuesong²,Zhao Mouming¹³^ORCID,Sun Weizheng¹³⁴^ORCID

Affiliation:

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

2. Guangzhou Honsea Industry Co., Ltd, Guangzhou, 510530, China

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

4. National Technology Innovation Center of Synthetic Biology, Tianjin 300308, China

Abstract

EGCG could bind to soy proteins and decrease the inhibitory activity of soybean trypsin inhibitors (STIs) when it was added after thermal processing.

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Pearl River S and T Nova Program of Guangzhou

Guangzhou Municipal Science and Technology Project

Guangdong Province for Science and Technology Innovative Young Talents

Higher Education Discipline Innovation Project

Natural Science Foundation of Guangdong Province

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

Reference45 articles.

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