Effects of phytic acid from soybean meal on Maillard reaction and antioxidant properties of products.

This study used glycine (Gly), glucose (Glu), and soybean meal phytic acid (PA) as raw materials to investigate the effect of different PA addition amounts on the Gly-Glu Maillard reaction system and the antioxidant capacity of the products through rheological properties, particle size, chromatography, and other methods. The results showed that with the addition of PA, the apparent viscosity and average particle size of the system decreased, the thermal denaturation temperature increased, the product concentration decreased, the color became brighter, and the antioxidant performance was enhanced. This indicates that PA reacts with Gly and Glu to form PA - Gly and PA - Glu complexes, respectively, and hinders the Maillard reaction.

Soy protein isolate-citrus pectin-gallic acid ternary composite high internal phase Pickering emulsion for delivery of β-carotene: Physicochemical, structural and digestive properties.

The structure properties, stability and β-carotene slow-release mechanism of soybean protein isolate-citrus pectin-gallic acid complex (SPI-CP-GA) stabilized high-internal phase Pickering emulsion (HIPPE) were investigated. The results showed that compared with the SPI-CP binary complex, the turbidity of the SPI-CP-GA ternary complex increased from 2.174 ± 0.