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Characterization of the structure, antioxidant activity and hypoglycemic activity of soy (Glycine max L.) protein

Yue Xu1, Yang Yang1, Chun-Min Ma1

  • 1Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China.

Food Research International (Ottawa, Ont.)
|October 7, 2023
PubMed

Keywords:
Antioxidant activityHydrolyzeHypoglycemic activitySoy protein hydrolysateStructure

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