Comparison on Protein Bioaccessibility of Soymilk Gels Induced by Glucono-δ-Lactone and Lactic Acid Bacteria

In this study, the protein bioaccessibility of soymilk gels produced by the addition of glu-cono-δ-lactone (GDL) and fermentation with lactic acid bacteria (LAB) was examined using an in vitro gastrointestinal simulated digestion model. The in vitro protein digestibility, soluble protein content, fr...

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Detalles Bibliográficos
Autores principales: Hui, Tianran, Tang, Ting, Gu, Xuan, Yuan, Zhen, Xing, Guangliang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9571249/
https://www.ncbi.nlm.nih.gov/pubmed/36234732
http://dx.doi.org/10.3390/molecules27196202

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9571249/
https://www.ncbi.nlm.nih.gov/pubmed/36234732
http://dx.doi.org/10.3390/molecules27196202

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