Enzymatic treatment of soy protein isolates: effects on the potential allergenicity, technofunctionality, and sensory properties

Soybean allergy is of great concern and continues to challenge both consumer and food industry. The present study investigates the enzyme‐assisted reduction in major soybean allergens in soy protein isolate using different food‐grade proteases, while maintaining or improving the sensory attributes a...

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Detalles Bibliográficos
Autores principales: Meinlschmidt, Pia, Sussmann, Daniela, Schweiggert‐Weisz, Ute, Eisner, Peter
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2015
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4708632/
https://www.ncbi.nlm.nih.gov/pubmed/26788306
http://dx.doi.org/10.1002/fsn3.253

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4708632/
https://www.ncbi.nlm.nih.gov/pubmed/26788306
http://dx.doi.org/10.1002/fsn3.253

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