Interactions of β-Conglycinin (7S) with Different Phenolic Acids—Impact on Structural Characteristics and Proteolytic Degradation of Proteins

p-Coumalic acid (PCA), caffeic acid (CA), gallic acid (GA) and chlorogenic acid (CGA) are the major phenolic acids that co-exist with soy protein components in foodstuffs. Surprisingly, there are only a handful of reports that describe their interaction with β-Conglycinin (7S), a major soy protein....

Descripción completa

Detalles Bibliográficos
Autores principales: Gan, Jing, Chen, Hao, Liu, Jiyuan, Wang, Yongquan, Nirasawa, Satoru, Cheng, Yongqiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5085704/
https://www.ncbi.nlm.nih.gov/pubmed/27706090
http://dx.doi.org/10.3390/ijms17101671

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5085704/
https://www.ncbi.nlm.nih.gov/pubmed/27706090
http://dx.doi.org/10.3390/ijms17101671

Ejemplares similares