Organic selenium derived from chelation of soybean peptide-selenium and its functional properties in vitro and in vivo

2019 ◽  
Vol 10 (8) ◽  
pp. 4761-4770 ◽  
Author(s):  
Qianwen Ye ◽  
Xiaoping Wu ◽  
Xinyuan Zhang ◽  
Shaoyun Wang
Keyword(s):  
Antioxidant Activity ◽  
Functional Properties ◽  
Soybean Protein ◽  
Protein Isolate ◽  
Soybean Protein Isolate ◽  
Organic Selenium

The preparation and characterization of a soybean protein isolate peptide-Se chelate with remarkably antioxidant activity in vitro and in vivo.

Chemical treatment and characterization of soybean straw and soybean protein isolate/straw composite films

2017 ◽  
Vol 157 ◽  
pp. 512-520 ◽  
Author(s):  
Milena Martelli-Tosi ◽  
Odílio B.G. Assis ◽  
Natália C. Silva ◽  
Bruno S. Esposto ◽  
Maria Alice Martins ◽  
...  
Keyword(s):  
Chemical Treatment ◽  
Soybean Protein ◽  
Composite Films ◽  
Protein Isolate ◽  
Soybean Protein Isolate ◽  
Soybean Straw ◽  
Straw Composite

Preparation and characterization of hen egg proteins-soybean protein isolate composite gels

2019 ◽  
Vol 97 ◽  
pp. 105191 ◽  
Author(s):  
Mengqi Zhang ◽  
Junhua Li ◽  
Yujie Su ◽  
Cuihua Chang ◽  
Xin Li ◽  
...  
Keyword(s):  
Soybean Protein ◽  
Protein Isolate ◽  
Soybean Protein Isolate ◽  
Composite Gels ◽  
Hen Egg

scholarly journals Characterization of Soybean Protein Isolate-Food Polyphenol Interaction via Virtual Screening and Experimental Studies

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2813
Author(s):  
Le Ao ◽  
Panhang Liu ◽  
Annan Wu ◽  
Jing Zhao ◽  
Xiaosong Hu
Keyword(s):  
Virtual Screening ◽  
Hydrophobic Interactions ◽  
Binding Capacity ◽  
Soybean Protein ◽  
Screening Method ◽  
Experimental Studies ◽  
Protein Isolate ◽  
Soybean Protein Isolate ◽  
Apparent Binding Constant

(1) Background: Protein–polyphenol interactions have been widely studied regarding their influence on the properties of both protein and the ligands. As an important protein material in the food industry, soybean protein isolate (SPI) experiences interesting changes through polyphenols binding. (2) Methods: In this study, a molecular docking and virtual screening method was established to evaluate the SPI–polyphenol interaction. A compound library composed of 33 commonly found food source polyphenols was used in virtual screening. The binding capacity of top-ranking polyphenols (rutin, procyanidin, cyanidin chloride, quercetin) was validated and compared by fluorescence assays. (3) Results: Four out of five top-ranking polyphenols in virtual screening were flavonoids, while phenolic acids exhibit low binding capacity. Hydrogen bonding and hydrophobic interactions were found to be dominant interactions involved in soybean protein–polyphenol binding. Cyanidin chloride exhibited the highest apparent binding constant (Ka), which was followed by quercetin, procyanidin, and rutin. Unlike others, procyanidin addition perturbed a red shift of SPI fluorescence, indicating a slight conformational change of SPI. (4) Conclusions: These results suggest that the pattern of SPI–polyphenol interaction is highly dependent on the detailed structure of polyphenols, which have important implications in uncovering the binding mechanism of SPI–polyphenol interaction.

Development and characterization of antimicrobial protein films based on soybean protein isolate incorporating diatomite/thymol complex

2021 ◽  
Vol 110 ◽  
pp. 106138
Author(s):  
Hejun Wu ◽  
Junyu Lu ◽  
Di Xiao ◽  
Ziwei Yan ◽  
Shasha Li ◽  
...  
Keyword(s):  
Soybean Protein ◽  
Protein Isolate ◽  
Antimicrobial Protein ◽  
Protein Films ◽  
Soybean Protein Isolate

Effect of glycosylation and limited hydrolysis on structural and functional properties of soybean protein isolate

2018 ◽  
Vol 12 (4) ◽  
pp. 2946-2954 ◽  
Author(s):  
Chun-Li Song ◽  
Jian Ren ◽  
Jia-Peng Chen ◽  
Xiao-Hong Sun ◽  
Narasimha-Kumar Kopparapu ◽  
...  
Keyword(s):  
Functional Properties ◽  
Soybean Protein ◽  
Protein Isolate ◽  
Soybean Protein Isolate ◽  
Structural And Functional Properties
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