Assessment of In Vitro Digestive Behavior of Lactic-Acid-Bacteria Fermented Soy Proteins: A Study Comparing Colloidal Solutions and Curds

Assessment of In Vitro Digestive Behavior of Lactic-Acid-Bacteria Fermented Soy Proteins: A Study Comparing Colloidal Solutions and Curds

This study investigated the effect of lactic-acid-bacteria fermentation on the microstructure and gastrointestinal digestibility of soy proteins using a digestomics approach. Fermented soy protein isolates (FSPIs) under varied fermentation-terminal pH demonstrated a colloidal solution (FSPI-7.0/6.0)...

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Bibliographic Details
Main Authors: Yaqiong Wang, Yumeng Fu, Elham Azarpazhooh, Wei Li, Qi Liu, Xin Rui
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Molecules
Subjects:
soy protein
lactic acid bacteria
in vitro dynamic gastrointestinal digestion
digestomics
Online Access:https://www.mdpi.com/1420-3049/27/21/7652

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https://www.mdpi.com/1420-3049/27/21/7652

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