2016
Intragastric gelation of mixed soy protein and fibers and its effect on postprandial sugar release
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Contributor/Checkoff:
Missouri Soybean Merchandising Council
Category:
Sustainable Production
Keywords:
GeneticsGenomicsSeed quality
Parent Project:
This is the first year of this project.
Lead Principal Investigator:
Jeab Vardhanabhuti, University of Missouri
Co-Principal Investigators:
Heather Leidy, University of Missouri
Project Code:
382
Contributing Organization (Checkoff):
Missouri Soybean Merchandising Council
(n/a)
Institution Funded:
University of Missouri
(n/a)
Brief Project Summary:

This project will investigate the digestion properties of mixed soy protein and fibers and how their in-vitro intragastric gelation affects postprandial sugar release in human subjects. Knowledge gained could be used to develop food products for diabetic and pre-diabetic population.

Unique Keywords:
#seed composition
Information And Results
Project Deliverables

Final Project Results

The United Soybean Research Retention policy will display final reports with the project once completed but working files will be purged after three years. And financial information after seven years. All pertinent information is in the final report or if you want more information, please contact the project lead at your state soybean organization or principal investigator listed on the project.