Protein Oxidation and In Vitro Gastric Digestion of Processed Soy-Based Matrices

[Image: see text] Process conditions that are applied to make structured soy-protein-based food commonly include high temperatures. Those conditions can induce protein oxidation, leading to a decrease in their susceptibility to proteolysis by digestive enzymes. We aimed to investigate the effects of...

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Опубликовано в: :J Agric Food Chem
Главные авторы: Duque-Estrada, Patrícia, Berton-Carabin, Claire C., Nieuwkoop, Matthijs, Dekkers, Birgit L., Janssen, Anja E. M., van der Goot, Atze Jan
Формат: Artigo
Язык:Inglês
Опубликовано: American Chemical Society 2019
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC6716211/
https://ncbi.nlm.nih.gov/pubmed/31414795
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/acs.jafc.9b02423
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