Interactions of β-Conglycinin (7S) with Different Phenolic Acids-Impact on Structural Characteristic...
Interactions of β-Conglycinin (7S) with Different Phenolic Acids-Impact on Structural Characteristics and Proteolytic Degradation of Proteins
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Switzerland: MDPI
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English
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Switzerland: MDPI
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Contents
-Coumalic acid (PCA), caffeic acid (CA), gallic acid (GA) and chlorogenic acid (CGA) are the major phenolic acids that co-exist with soy protein components in foodstuffs. Surprisingly, there are only a handful of reports that describe their interaction with β-Conglycinin (7S), a major soy protein. In this report, we investigated the interaction bet...
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Full title
Interactions of β-Conglycinin (7S) with Different Phenolic Acids-Impact on Structural Characteristics and Proteolytic Degradation of Proteins
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TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_5085704
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_5085704
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ISSN
1422-0067
E-ISSN
1422-0067
DOI
10.3390/ijms17101671
