Green tea polyphenols bind to soy proteins and decrease the activity of soybean trypsin inhibitors (STIs) in heated soymilk
Ge Ge, Jinsong Zhao, Jiabao Zheng, Xuesong Zhou, Mouming Zhao, Weizheng Sun
Abstract
EGCG could bind to soy proteins and decrease the inhibitory activity of soybean trypsin inhibitors (STIs) when it was added after thermal processing.
Topics & Concepts
Food sciencePolyphenolTrypsinChemistryTrypsin inhibitorSoy proteinKunitz STI protease inhibitorGreen teaBiochemistrySoy flourSoybean ProteinsEnzymeAntioxidantProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsPhytoestrogen effects and research