Effects of heat treatment on structural modification and in vivo antioxidant capacity of soy protein.

@article{Tang2012EffectsOH,
  title={Effects of heat treatment on structural modification and in vivo antioxidant capacity of soy protein.},
  author={Xue Tang and Qiuping Wu and Guowei Le and Yonghui Shi},
  journal={Nutrition},
  year={2012},
  volume={28 11-12},
  pages={1180-5}
}
OBJECTIVE The present study identified the effects of heat oxidation on protein carbonyl content and α,α-diphenyl-β-picrylhydrazyl (DPPH) free radical-scavenging activity in soy protein. The changes on antioxidant status in male mice fed a heat-oxidized diet were also investigated. METHODS Soy protein heated at 100°C for 30, 60, and 90 min was used to determine the protein carbonyl content and DPPH free radical-scavenging activity in vitro. Male KM mice (3 wk old) were fed a normal diet, an… CONTINUE READING
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