ArticleFood science & nutrition2019
Physicochemical property, antioxidant activity, and cytoprotective effect of the germinated soybean proteins.
Article in Food science & nutrition, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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12 citing papers in PubMed, 49 citations in OpenAlex.
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- Effects of Microwave Treatment on Structure, Functional Properties and Antioxidant Activities of Germinated Tartary Buckwheat Protein.Foods (Basel, Switzerland) · 2022Article
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- Nutritional evaluation and transcriptome analyses of short-time germinated seeds in soybean (Glycine max L. Merri.).Scientific reports · 2021Article
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- Health Benefits of Antioxidative Peptides Derived from Legume Proteins with a High Amino Acid Score.Antioxidants (Basel, Switzerland) · 2021Review
- Optimization in continuous phase-transition extraction of crude flavonoids from finger citron fruit and evaluation on their antiaging activities.Food science & nutrition · 2020Article
- Analysis of antioxidant effect of two tripeptides isolated from fermented grains (Jiupei) and the antioxidative interaction with 4-methylguaiacol, 4-ethylguaiacol, and vanillin.Food science & nutrition · 2019Article
- Physicochemical property, antioxidant activity, and cytoprotective effect of the germinated soybean proteins.Food science & nutrition · 2019Article
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Appropriate germination can improve the nutritional value and bioactivity of soybeans; however, few studies have assessed the effect of germination on soybean proteins. This study examined the physicochemical property, antioxidation, and cytoprotective effect of the germinated soybean proteins (Gsp). Gsp was extracted from soybeans which germinated for 0-3 days using the method of alkali-solution and acid-isolation extraction. The results showed that germination could digest soybean proteins into the smaller molecules; enhance the degree of hydrolysis, emulsifiability, and foaming capacity; increase the removal rate of ABTS, DPPH,
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