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The Influence of pH-Driven Interaction Between Soy Protein Isolate and Soy Isoflavones on the Structural and Functional Properties of Their Complexes

Soy protein isolate (SPI)–soy isoflavone (SI) complexes were prepared via a pH-driven method at varying SI concentrations (0–7.0 mg/mL) to study their interactions and to analyze the structural and functional characteristics of the complexes. The findings showed that the SPI-SI complexes’ particle s...

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Principais autores: Jing Yang, Yanling Lu, Yanmei Deng, Jiaojiao Yang, Lei Guo, Fangyu Fan
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2025-11-01
coleção:Foods
Assuntos:
soy protein isolate
soy isoflavones
pH-driven
protein structure
functional properties
Acesso em linha:https://www.mdpi.com/2304-8158/14/22/3951
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