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

• Główni autorzy: Qing Zhang (Autor), Lin Li (Autor), Lan Chen (Autor), Shuxiang Liu (Autor), Qiang Cui (Autor), Wen Qin (Autor)
• Format: Książka
• Wydane: MDPI AG, 2023-02-01T00:00:00Z.
• Hasła przedmiotowe: article
• Dostęp online: Connect to this object online.

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...