Oxidative stability of soy proteins: From ground soybeans to structured products

•Full-fat and defatted soy flours were oxidatively stable over 250 days storage.•Wet fractionation did not promote significant protein carbonylation in SPI.•Thiol groups are oxidized during the fractionation process of SPI.•Thermomechanical processing of SPI is a main factor for protein carbonylatio...

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Bibliographic Details
Published in:	Food chemistry Vol. 318; p. 126499
Main Authors:	Duque-Estrada, Patrícia, Kyriakopoulou, Konstantina, de Groot, Wouter, van der Goot, Atze Jan, Berton-Carabin, Claire C.
Format:	Journal Article
Language:	English
Published:	England Elsevier Ltd 15-07-2020
Subjects:	Carbonylation Flour - analysis Food Handling Glycine max - chemistry Hydrophobic and Hydrophilic Interactions Lipid oxidation Oxidation-Reduction Protein oxidation Soy Foods - analysis Soy protein isolate Soybean Proteins - chemistry Thiols Carbonylation Protein oxidation Thiols Soy protein isolate Lipid oxidation
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