Secondary Structure and Subunit Composition of Soy Protein In Vitro Digested by Pepsin and Its Relation with Digestibility

Table 1

Main compositions of five varieties of SPIs.

Sample	Protein content (%)	Oil content (%)	Moisture (%)	Ash (%)
SPI-A	86.67	0.61	5.11	4.55
SPI-B	89.64	0.48	5.15	3.64
SPI-C	88.63	0.82	5.23	4.33
SPI-D	90.17	0.44	5.08	4.36
SPI-E	90.77	0.49	5.13	3.36