Complexation of soybean β-conglycinin and glycinin with phytic acid: Molecular insights and effects on structural and digestive properties.
This study investigated the complexation of phytic acid (PA) with soybean β-conglycinin (7S) and glycinin (11S) and its effects on protein structure and digestibility. Complex formation was most pronounced near pH 3.0, accompanied by decreased solubility and enhanced aggregation. PA binding reduced β-sheet content from...