Volatile Compound, Physicochemical, and Antioxidant Properties of Beany Flavor-Removed Soy Protein Isolate Hydrolyzates Obtained from Combined High Temperature Pre-Treatment and Enzymatic Hydrolysis

The present study investigated the volatile compound, physicochemical, and antioxidant properties of beany flavor-removed soy protein isolate (SPI) hydrolyzates produced by combined high temperature pre-treatment and enzymatic hydrolysis. Without remarkable changes in amino acid composition, reducti...

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Detalles Bibliográficos
Autores principales: Yoo, Sang-Hun, Chang, Yoon Hyuk
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2016
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5216885/
https://www.ncbi.nlm.nih.gov/pubmed/28078256
http://dx.doi.org/10.3746/pnf.2016.21.4.338

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5216885/
https://www.ncbi.nlm.nih.gov/pubmed/28078256
http://dx.doi.org/10.3746/pnf.2016.21.4.338

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