Effect of interaction between tea polyphenols with soymilk protein on inactivation of soybean trypsin inhibitor
Ge Ge, Wanxiang Guo, Jiabao Zheng, Mouming Zhao, Weizheng Sun
Topics & Concepts
ChemistryPolyphenolTrypsinFood scienceHydrogen bondQuenching (fluorescence)Random coilTrypsin inhibitorChymotrypsinSoy proteinHydrophobic effectEnzymeBiochemistryCircular dichroismFluorescenceOrganic chemistryAntioxidantMoleculePhysicsQuantum mechanicsProtein Interaction Studies and Fluorescence AnalysisProteins in Food SystemsPhytoestrogen effects and research