Soy peptide aggregates formed during hydrolysis reduced protein extraction without decreasing their nutritional value-Reference-Cited by-同舟云学术

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Soy peptide aggregates formed during hydrolysis reduced protein extraction without decreasing their nutritional value

Published:2017 Issue:12 Volume:8 Page:4384-4395
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Zhang Yuanhong¹²³⁴⁵,Zhou Feibai¹²³⁴⁵,Zhao Mouming¹²³⁴⁵^ORCID,Ning Zhengxiang¹²³⁴,Sun-Waterhouse Dongxiao¹²³⁴⁶,Sun Baoguo⁷⁸⁹⁴

Affiliation:

1. School of Food Science and Engineering

2. South China University of Technology

3. Guangzhou 510640

4. China

5. Guangdong Food Green Processing and Nutrition Regulation Technology Research Center

6. School of Chemical Sciences

7. Beijing Advanced Innovation Center for Food Nutrition and Human Health

8. Beijing Technology & Business University

9. Beijing 100048

Abstract

Insoluble peptide aggregates formed during hydrolysis were pepsin-resistant but could be well digested by pancreatin and exhibited good bioactivity.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2017/FO/C7FO00812K

Reference44 articles.

1. Functional properties of protein isolates from soybeans stored under various conditions

2. Soy proteins: A review on composition, aggregation and emulsification

3. Angiotensin-converting enzyme inhibition and free-radical scavenging properties of cationic peptides derived from soybean protein hydrolysates

4. Improving the functional properties of soy glycinin by enzymatic treatment. Adsorption and foaming characteristics

5. Enzymatic hydrolysis of soy proteins and the hydrolysates utilisation

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