Characteristics and structure of a soy protein isolate-lutein nanocomplex produced via high-pressure homogenization.

Haodong YangLijia LiChangyuan XieMingyu He Zengwang GuoShijie ZhaoFei Teng Yang Li

Published in: Journal of the science of food and agriculture (2022)

After HPH, the combination of SPI and lutein was beneficial, and the stability of lutein also improved after the combination. This study is conducive to expanding the application of soybean protein in the food industry. © 2022 Society of Chemical Industry.

Keyphrases

protein protein
amino acid
binding protein
small molecule
risk assessment
human health
climate change