Debittering and antioxidant improvement of soy protein hydrolysates using curcumin as hydrophobic core
Using curcumin as a hydrophobic core is a facile and feasible strategy with bifunction of debittering as well as improving bioactive effect of SPH, which may extend its application in foods. © 2024 Society of Chemical Industry.
Authors
- Jiafeng Chen (ORCID: https://orcid.org/0000-0002-0246-1578)
- Jinmei Wang (ORCID: https://orcid.org/0000-0002-1561-6890)
- Junjie Hou (ORCID: https://orcid.org/0000-0001-7490-3470)
- Qijun Ruan
- Cuilan Wei
Institutions
- Guangdong Academy of Sciences (CN)
- South China University of Technology (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-11-13
- DOI
- https://doi.org/10.1002/jsfa.14023
- Citations
- 2
- Primary Topic
- Protein Hydrolysis and Bioactive Peptides
- Type
- article
- Field-Weighted Citation Impact
- 0.47