Assessment of In Vitro Digestive Behavior of Lactic-Acid-Bacteria Fermented Soy Proteins: A Study Comparing Colloidal Solutions and Curds

This study investigated the effect of lactic-acid-bacteria fermentation on the microstructure and gastrointestinal digestibility of soy proteins using a digestomics approach. Fermented soy protein isolates (FSPIs) under varied fermentation-terminal pH demonstrated a colloidal solution (FSPI-7.0/6.0)...

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Detalles Bibliográficos
Autores principales: Wang, Yaqiong, Fu, Yumeng, Azarpazhooh, Elham, Li, Wei, Liu, Qi, Rui, Xin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9654442/
https://www.ncbi.nlm.nih.gov/pubmed/36364477
http://dx.doi.org/10.3390/molecules27217652

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9654442/
https://www.ncbi.nlm.nih.gov/pubmed/36364477
http://dx.doi.org/10.3390/molecules27217652

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