The Effect of Non-covalent Interaction of Soy Protein Isolate with Quercetin and Rutin on Functional Properties and in Vitro Digestion Characteristics
The changes in functionality (solubility, emulsification, gelation) and digestibility of quercetin-soy protein isolate and rutin-soy protein isolate complexes were analyzed in this paper. The interaction was studied by UV-Vis spectroscopy and fluorescence spectroscopy. The mechanism, the type of flu...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100103 |