The biological activity, functionality, and emulsion stability of soybean meal hydrolysate–proanthocyanidin conjugates

The use of by-product hydrolysates as functional ingredients in food production is becoming more widespread. We hypothesized that the covalent binding of proanthocyanidin (PC) to soybean meal hydrolysates (SMHs) will improve the biological activity and function of the SMHs. Accordingly, we investiga...

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Veröffentlicht in:	Food chemistry 2024-01, Vol.432, p.137159-137159, Article 137159
Hauptverfasser:	Zhang, Xiaoying, Ma, Danhua, Yin, Chengpeng, Li, Ziyu, Hao, Jiaqi, Li, Yang, Zhang, Shuang
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidant activity byproducts chemical bonding emulsifiers emulsions fluorescence food chemistry food production hydrophobicity particle size proanthocyanidins soybean meal viscosity
Online-Zugang:	Volltext
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