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      Complexation between soy peptides and epigallocatechin-3-gallate (EGCG): Formation mechanism and morphological characterization

      , , , , ,

      LWT

      Elsevier BV

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          Most cited references 52

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          Fourier transform infrared spectroscopic analysis of protein secondary structures.

           Jilie Kong,  S. S. Yu (2007)
          Infrared spectroscopy is one of the oldest and well established experimental techniques for the analysis of secondary structure of polypeptides and proteins. It is convenient, non-destructive, requires less sample preparation, and can be used under a wide variety of conditions. This review introduces the recent developments in Fourier transform infrared (FTIR) spectroscopy technique and its applications to protein structural studies. The experimental skills, data analysis, and correlations between the FTIR spectroscopic bands and protein secondary structure components are discussed. The applications of FTIR to the secondary structure analysis, conformational changes, structural dynamics and stability studies of proteins are also discussed.
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            Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

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              Functional significance of bioactive peptides derived from soybean.

              Biologically active peptides play an important role in metabolic regulation and modulation. Several studies have shown that during gastrointestinal digestion, food processing and microbial proteolysis of various animals and plant proteins, small peptides can be released which possess biofunctional properties. These peptides are to prove potential health-enhancing nutraceutical for food and pharmaceutical applications. The beneficial health effects of bioactive peptides may be several like antihypertensive, antioxidative, antiobesity, immunomodulatory, antidiabetic, hypocholesterolemic and anticancer. Soybeans, one of the most abundant plant sources of dietary protein, contain 36-56% of protein. Recent studies showed that soy milk, an aqueous extract of soybean, and its fermented product have great biological properties and are a good source of bioactive peptides. This review focuses on bioactive peptides derived from soybean; we illustrate their production and biofunctional attributes.
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                Author and article information

                Journal
                LWT
                LWT
                Elsevier BV
                00236438
                December 2020
                December 2020
                : 134
                : 109990
                Article
                10.1016/j.lwt.2020.109990
                91205979-845e-4ee4-8ddb-8035a70a82cd
                © 2020

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