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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2015
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| Materias: | |
| 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 |