Cargando…

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...

Descripción completa

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

Ejemplares similares

Aggregation of soy protein-isoflavone complexes and gel formation induced by glucono-δ-lactone in soymilk
por: Hsia, Sheng-Yang, et al.
Publicado: (2016)

Effect of Transglutaminase Pre-Crosslinking Treatment Incorporated with Glucono-δ-lactone on the Physicochemical and Digestive Properties of Tofu
por: Hui, Tianran, et al.
Publicado: (2022)

Effect of Soybean Soluble Polysaccharide on the Formation of Glucono-δ-Lactone-Induced Soybean Protein Isolate Gel
por: Lan, Qiuyu, et al.
Publicado: (2019)

Effects of High-Pressure, Microbial Transglutaminase and Glucono-δ-Lactone on the Aggregation Properties of Skim Milk
por: Lee, Sang Yoon, et al.
Publicado: (2016)

Effects of Glucono-δ-Lactone and Transglutaminase on the Physicochemical and Textural Properties of Plant-Based Meat Patty
por: Kim, Haesanna, et al.
Publicado: (2022)

Direct comparison of the tofu-like precipitate formation by adding different coagulants: magnesium chloride and glucono-δ-lactone
por: Arii, Yasuhiro, et al.
Publicado: (2021)

Mesoscopic Characterization of the Early Stage of the Glucono-δ-Lactone-Induced Gelation of Milk via Image Analysis Techniques
por: Sekiguchi, Kento, et al.
Publicado: (2023)

Bioaccessibility Evaluation of Soymilk Isoflavones with Biotransformation Processing
por: Macedo, Gabriela Alves, et al.
Publicado: (2023)

Effects of glucono delta lactone dipping and in-pack pasteurization on rice noodles properties
por: Shamsudin, Nurul Athirah, et al.
Publicado: (2022)

The Properties of Different Starches under the Influence of Glucono-Delta-Lactone at Different Concentrations
por: Mohd Shukri, Afirah, et al.
Publicado: (2023)

Antioxidant capacity of soymilk yogurt and exopolysaccharides produced by lactic acid bacteria
por: YAMAMOTO, Naoki, et al.
Publicado: (2019)

Non-beany flavor soymilk fermented by lactic acid bacteria: Characterization, stability, antioxidant capacity and in vitro digestion
por: Huo, Chunyan, et al.
Publicado: (2023)

2-Acetamido-2-deoxy-d-glucono-1,5-lactone Sulfonylhydrazones: Synthesis and Evaluation as Inhibitors of Human OGA and HexB Enzymes
por: Kiss, Mariann, et al.
Publicado: (2022)

New γ-Halo-δ-lactones and δ-Hydroxy-γ-lactones with Strong Cytotoxic Activity
por: Kamizela, Angelika, et al.
Publicado: (2019)

Characterization of the Probiotic Potential of Lactic Acid Bacteria Isolated from Kimchi, Yogurt, and Baby Feces in Hong Kong and Their Performance in Soymilk Fermentation
por: Wu, Haicui, et al.
Publicado: (2021)

Hypocholesterolemic Effects of Lactic Acid-Fermented Soymilk on Rats Fed a High Cholesterol Diet
por: Kobayashi, Maki, et al.
Publicado: (2012)

Galactaro δ-Lactone Isomerase: Lactone Isomerization by a Member of the Amidohydrolase Superfamily
por: Bouvier, Jason T., et al.
Publicado: (2014)

An Investigation into the Performance and Mechanisms of Soymilk-Sized Handmade Xuan Paper at Different Concentrations of Soymilk
por: Wu, Chunfang, et al.
Publicado: (2023)

Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria
por: Zieliński, Henryk, et al.
Publicado: (2022)

Physicochemical Parameters and Bioaccessibility of Lactic Acid Bacteria Fermented Chayote Leaf (Sechium edule) and Pineapple (Ananas comosus) Smoothies
por: Managa, Millicent G., et al.
Publicado: (2021)

Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria
por: Wronkowska, Małgorzata, et al.
Publicado: (2023)

Co-Ingestion of Rice Bran Soymilk or Plain Soymilk with White Bread: Effects on the Glycemic and Insulinemic Response
por: Camps, Stefan Gerardus, et al.
Publicado: (2018)

Honey-mediated aggregation of soymilk proteins
por: Arii, Yasuhiro, et al.
Publicado: (2020)

Comparison of soymilk and probiotic soymilk effects on serum high-density lipoprotein cholesterol and low-density lipoprotein cholesterol in diabetic Wistar rats
por: Babashahi, Mina, et al.
Publicado: (2015)

Effect of cavitation jet technology on instant solubility characteristics of soymilk flour: Based on the change of protein conformation in soymilk
por: Gong, Qi, et al.
Publicado: (2023)

The impact of a competitive event and the efficacy of a lactic acid bacteria-fermented soymilk extract on the gut microbiota and urinary metabolites of endurance athletes: An open-label pilot study
por: Fukuchi, Mina, et al.
Publicado: (2022)

Tandem Thio‐Michael Addition/Remote Lactone Activation of 5‐Hydroxymethylfurfural‐Derived δ‐Lactone‐Fused Cyclopentenones
por: A. Gomes, Rafael F., et al.
Publicado: (2022)

Protecting soymilk flavor and nutrients from photodegradation
por: Bianchi, Laurie M, et al.
Publicado: (2015)

Effect of Gel Structure on the In Vitro Gastrointestinal Digestion Behaviour of Whey Protein Emulsion Gels and the Bioaccessibility of Capsaicinoids
por: Luo, Nan, et al.
Publicado: (2021)

In Vitro Expanded Bioaccessibility of Quercetin-3-Rutinoside and Quercetin Aglycone from Buckwheat Biscuits Formulated from Flours Fermented by Lactic Acid Bacteria
por: Zieliński, Henryk, et al.
Publicado: (2021)

Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk
por: Huang, Zhihai, et al.
Publicado: (2020)

Self-assembly of pyrene-appended glucono gelators: spacer regulated morphological change and inversion of circularly polarized luminescence
por: Liu, Zongwen, et al.
Publicado: (2020)

Draft Genome Sequences and Genomic Analysis for Pigment Production in Bacteria Isolated from Blue Discolored Soymilk and Tofu
por: De León, Marina E., et al.
Publicado: (2021)

Fabrication of icariin-soymilk nanoparticles with ultrasound-assisted treatment
por: Wang, Jinping, et al.
Publicado: (2022)

Controlled Lactonization of o-Coumaric Esters Mediated by Supramolecular Gels
por: Cenciarelli, Fabia, et al.
Publicado: (2023)

Efficient Degradation for Raffinose and Stachyose of a β-D-Fructofuranosidase and Its New Function to Improve Gel Properties of Coagulated Fermented-Soymilk
por: Chen, Zhou, et al.
Publicado: (2023)

Synthesis, Characterization, Cytotoxicity, and Antibacterial Properties of trans‐γ‐Halo‐δ‐lactones
por: Kamizela, Angelika, et al.
Publicado: (2018)

Biotechnological formation of dairy flavor inducing δ-lactones from vegetable oil
por: Zia, H., et al.
Publicado: (2022)

Comparison of inhibitory effects and mechanisms of lactonic sophorolipid on different pathogenic bacteria
por: Ma, Xiao-jing, et al.
Publicado: (2022)

Digestion behaviour of capsaicinoid-loaded emulsion gels and bioaccessibility of capsaicinoids: Effect of emulsifier type
por: Luo, Nan, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_bg3e61of1nvist8qjovejcagal