Gelation of soybean protein and polysaccharides delays digestion

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• 作者：Bing Hu^a ; ^{hubing212002@njau.edu.cn} ; Qing Chen^a ; Qimeng Cai^a ; Yun Fan^a ; Peter J. Wilde^b ; Zhen Rong^c ; Xiaoxiong Zeng^a
• 关键词：Soybean protein ; Polysaccharides ; Gelation ; Digestion
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1598-1605
• 全文大小：2922 K
• 卷排序：221

文摘

Gastric acid induces gellation of heated mixture of polysaccharide-soybean protein. Gel strength increases with elevation of biopolymer mass ratio and charge density. Gel delays protein digestion, which is enhanced with polymer ratio and charge density. Microstructure before and after digestion confirms the delay of protein digestion.