Covalent modification of soy protein hydrolysates by EGCG: Improves the emulsifying and antioxidant properties.

Wu, Tianyi; Lin, Ling; Zhang, Xinyi; Wang, Xinyue; Ding, Jian

Wu, Tianyi; Lin, Ling; Zhang, Xinyi; Wang, Xinyue; Ding, Jian.

Afiliación

Wu T; College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.
Lin L; College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.
Zhang X; College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.
Wang X; College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.
Ding J; College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China. Electronic address: dingjian@nufe.edu.cn.

Food Res Int ; 164: 112317, 2023 02.

Article en En | MEDLINE | ID: mdl-36737910

Asunto(s)

Antioxidantes; Hidrolisados de Proteína; Antioxidantes/farmacología; Antioxidantes/química; Hidrolisados de Proteína/química; Proteínas de Soja/química; Emulsiones/química; Péptidos

Palabras clave

Antioxidant; Covalent conjugation; EGCG; Emulsifying property; Soybean protein hydrolysates

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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Hidrolisados de Proteína / Antioxidantes Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article País de afiliación: China

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