Food chemistrySoybean Proteinsbeta-CyclodextrinsMolecular Docking SimulationParticle SizeGlycine max
Molecular insights into β-cyclodextrin-induced structural reorganization and functional enhancement of soybean protein isolate.
Javzan Gankhuyag, Munkh-Amgalan Gantumur, Yves Harimana, Akhunzada Bilawal, Blessing Titilayo Ajala, Shuang Zhang, Yang Li
Published: 202510.1016/j.foodchem.2025.146541
Abstract
This study investigated the interactions between soybean protein isolate (SPI) and β-cyclodextrin (β-CD), focusing on structural changes and functional enhancements. Results revealed that β-CD induces SPI conformational changes by decreasing α-helix,…
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