Controlled enzymatic hydrolysis on characteristic and antioxidant properties of soybean protein isolate-maltodextrin conjugates

Controlled enzymatic hydrolysis on characteristic and antioxidant properties of soybean protein isolate-maltodextrin conjugates

This study aimed to investigate the effect of limited hydrolysis on conformational and antioxidant properties of soy protein isolate-maltodextrin (SPI-Md) conjugates. Extrinsic fluorescence analysis showed unfolding of the protein molecule and exposure of hydrophobic groups in SPI-Md conjugate hydro...

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Bibliographic Details
Main Authors: Yating Zhang, Fuge Niu, Xiaoming Zhang, Zhengli Lu, Yi Guo, Hongwu Wang
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:International Journal of Food Properties
Subjects:
soy protein isolate
hydrolysates
structure
enzymatic modification
antioxidant activities
Online Access:http://dx.doi.org/10.1080/10942912.2018.1508154

Internet

http://dx.doi.org/10.1080/10942912.2018.1508154

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