Gelation of soybean protein and polysaccharides delays digestion.
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DOI: 10.1016/j.foodchem.2016.10.132
Abstract: Xanthan gum and carrageenan, representing the medium and highly negatively charged polysaccharides, were heated respectively together with soybean protein isolate (SPI) at different biopolymer ratios. Upon mixing with simulated stomach juice (SSJ), the xanthan-SPI and… read more here.
Keywords: gelation; digestion; soybean protein; delays digestion ... See more keywords