Effects of preheat treatment and syringic acid binding on the physicochemical, antioxidant, and antibacterial properties of black soybean protein isolate before and after in vitro digestion

This study investigated the effects of preheat treatment (70–100 °C) and syringic acid (SA) grafting on the antioxidant, antibacterial, and physicochemical properties of black soybean protein isolate (BSPI) before and after in vitro digestion. The results revealed that both preheat treatment and SA...

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Veröffentlicht in:	Journal of food science 2024-11, Vol.89 (11), p.7534-7548
Hauptverfasser:	He, Yiqing, Sun, Haiwen, Han, Bingyao, Olajide, Tosin Michael, Yang, Minxin, Miao, Qianqian, Liao, Xianyan, Huang, Junyi
Format:	Artikel
Sprache:	eng
Schlagworte:	Anti-Bacterial Agents - pharmacology Antibacterial activity antioxidant activities Antioxidants Antioxidants - pharmacology black soybean protein isolate Digestibility Digestion Food Gallic Acid - analogs & derivatives Gallic Acid - pharmacology Glycine max - chemistry Grafting Heat treating Heating Hot Temperature Intestine Physicochemical properties preheat treatment Principal components analysis Proteins Recovery Soybean Proteins - chemistry Soybeans syringic acid Zeta potential
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