Soy protein interactions with polyphenols: Structural and functional changes in natural and cationized forms

Soy protein interactions with polyphenols: Structural and functional changes in natural and cationized forms

Herein, cationic soy protein (NSPI) was synthesized by grafting Ethylenediamine (EDA) onto soy protein isolate (SPI), and protein–gallic acid (GA) complexes were formed by mixing NSPI with GA in various ratios. We assessed the structure, particle size, thermal stability, emulsifying ability, and ant...

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Bibliographic Details
Main Authors: Shizhang Yan, Qi Wang, Jiaye Yu, Yang Li, Baokun Qi
Format: Article
Language:English
Published: Elsevier 2023-10-01
Series:Food Chemistry: X
Subjects:
Soy protein isolate
Gallic acid
Cationic soybean protein isolate
Phenolic binding
Functional property
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523003097

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http://www.sciencedirect.com/science/article/pii/S2590157523003097

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