Endogenous Small Thiol Compounds Induced Disulfide Bond Cleavage and the Improvement of In Vitro Digestibility of Soy Proteins

Journal of Agricultural and Food Chemistry 2026

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Authors: Longzheng Zhou, Xiaoxiao Feng, Xingfei Li, Xiangzhen Kong, Yeming Chen, Caimeng Zhang, Yufei Hua
DOI: 10.1021/acs.jafc.5c14859
Cited by: 2
References: 48

Abstract

Digestibility is a key determinant of the nutritional quality of food proteins, while disulfide bonds (SSs) restrict enzymatic hydrolysis. This study isolated and characterized endogenous small thiol compounds (ESTCs) from defatted soy meal and investigated their effects on SS cleavage and soy proteins' in vitro digestibility. The results revealed ESTCs are a

Fields of Study & Subjects

Protein Hydrolysis and Bioactive Peptides Proteins in Food Systems Sulfur Compounds in Biology

Publication details

Journal / source
Journal of Agricultural and Food Chemistry
Publisher
American Chemical Society (ACS)
Volume
74
Issue
5
Pages
4527–4537
Publication date
2 February 2026
Language
EN