Characterization of Soybean Protein Isolate-Food Polyphenol Interaction via Virtual Screening and Experimental Studies

(1) Background: Protein–polyphenol interactions have been widely studied regarding their influence on the properties of both protein and the ligands. As an important protein material in the food industry, soybean protein isolate (SPI) experiences interesting changes through polyphenols binding. (2)...

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Detalles Bibliográficos
Autores principales: Ao, Le, Liu, Panhang, Wu, Annan, Zhao, Jing, Hu, Xiaosong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8625844/
https://www.ncbi.nlm.nih.gov/pubmed/34829094
http://dx.doi.org/10.3390/foods10112813

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8625844/
https://www.ncbi.nlm.nih.gov/pubmed/34829094
http://dx.doi.org/10.3390/foods10112813

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