Effects of Sequential Enzymolysis and Glycosylation on the Structural Properties and Antioxidant Activity of Soybean Protein Isolate

Effects of Sequential Enzymolysis and Glycosylation on the Structural Properties and Antioxidant Activity of Soybean Protein Isolate

The effects of limited hydrolysis following glycosylation with dextran on the structural properties and antioxidant activity of the soybean protein isolate (SPI) were investigated. Three SPI hydrolysate (SPIH) fractions, F30 (>30 kDa), F30-10 (10–30 kDa), and F10 (<10 kDa), were confirmed usin...

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Bibliographic Details
Main Authors:	Qing Zhang, Lin Li, Lan Chen, Shuxiang Liu, Qiang Cui, Wen Qin
Format:	Article
Language:	English
Published:	MDPI AG 2023-02-01
Series:	Antioxidants
Subjects:	soybean protein isolate enzymolysis glycosylation structural properties antioxidant activity
Online Access:	https://www.mdpi.com/2076-3921/12/2/430

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