Food chemistryPolyphenolsEmulsionsSoybean ProteinsEmulsifying AgentsAntioxidants
In situ covalent modification of soy protein isolate during alkaline extraction: effects of polyphenol structure and concentration on protein yield, conformation, functional properties, and emulsifying performance.
Xiaofan Lv, Hao Liu, Yingtao Yu, Jinshui Wang, Benguo Liu
Published: 202610.1016/j.foodchem.2025.147640
Abstract
This study first investigated in situ polyphenol covalent modification during alkaline extraction to form SPI-polyphenol conjugates. The effects of polyphenol type (gallic acid, GA; epigallocatechin gallate, EGCG; tannic acid, TA) and concentration (…
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