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Discover Supplement-Drug Interactions
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Last Updated: 3 years ago
supplement:
Soy Isoflavones
Research Papers that Mention the Interaction
“Addition of 10% (w/v) inulin/oligofructose or sucrose increased (P < 0.05) the peak denaturation temperatures (T(m)) of 7S and 11S soy proteins in SPI dispersion (5%[w/v], pH 7.0) by an average of 1.9 and 2.3 degrees C, respectively.”
“Addition of inulin/oligofructose (8%, w/v) improved the gelling properties of preheated SPI dispersion (8%, w/v) coagulated with GDL, showing 14.4 to 45.6% increase (P < 0.05) in gel rigidity (G' value) at the end of heating (81 degrees C).”
Effects of inulin/oligofructose on the thermal stability and acid-induced gelation of soy proteins.
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