The Claim
Thermal treatment of soy protein isolate with malondialdehyde at 100–180°C for up to 60 minutes reduces protein digestibility and induces structural changes including oxidation, covalent aggregation, and alterations in secondary and tertiary structure, which are associated with the formation of advanced lipoxidation end products.
What the research says
Roughly balanced
Support and challenge are close. The picture may shift as more studies come in.
These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.
Heating soy protein with malondialdehyde between 100°C and 180°C for up to 60 minutes decreases its digestibility and causes chemical changes in the protein structure, including oxidation and aggregation, which coincide with the formation of advanced lipoxidation end products.
See the scientific wording
Thermal treatment of soy protein isolate with malondialdehyde at 100–180°C for up to 60 minutes reduces protein digestibility and induces structural changes including oxidation, covalent aggregation, and alterations in secondary and tertiary structure, which are associated with the formation of advanced lipoxidation end products.
When soy protein is heated with a compound from damaged fats, the fat compound sticks to the protein and changes its shape. This makes the protein clump together and become harder for digestive enzymes to break apart, while also creating new harmful molecules that lock the protein into even tighter clusters.
What the research says
1 studyWhen soy protein is heated with a chemical from broken-down fats, it becomes harder to digest and changes its shape, forming new harmful compounds. The study proved this happens exactly as described.
Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.