Cargando…

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...

Descripción completa

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

Ejemplares similares

β-Cyclodextrin-Mediated Beany Flavor Masking and Textural Modification of an Isolated Soy Protein-Based Yuba Film
por: Lee, Eun-Jung, et al.
Publicado: (2020)

Effects of ultrasonic treatment on the structural, functional properties and beany flavor of soy protein isolate: Comparison with traditional thermal treatment
por: Kong, Yue, et al.
Publicado: (2023)

Mechanism and application of fermentation to remove beany flavor from plant-based meat analogs: A mini review
por: Tao, Anqi, et al.
Publicado: (2022)

Non-beany flavor soymilk fermented by lactic acid bacteria: Characterization, stability, antioxidant capacity and in vitro digestion
por: Huo, Chunyan, et al.
Publicado: (2023)

Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs
por: Sakai, Kiyota, et al.
Publicado: (2022)

Time-Series Sensory Analysis Provided Important TI Parameters for Masking the Beany Flavor of Soymilk
por: Masuda, Miyu, et al.
Publicado: (2023)

Control of Beany Flavor from Soybean Protein Raw Material in Plant-Based Meat Analog Processing
por: Yang, Lingyu, et al.
Publicado: (2023)

Utilization of fermented and enzymatically hydrolyzed soy press cake as ingredient for meat analogues
por: Razavizadeh, Seyedmahmood, et al.
Publicado: (2022)

Promoting enzymatic hydrolysis of lignocellulosic biomass by inexpensive soy protein
por: Luo, Xiaolin, et al.
Publicado: (2019)

Enzymatic soy protein hydrolysis: A tool for biofunctional food ingredient production
por: Coscueta, Ezequiel R., et al.
Publicado: (2019)

Functional Properties of Chitosan Oligomers Obtained by Enzymatic Hydrolysis
por: Kulig, Dominika, et al.
Publicado: (2023)

The effects of hydrolysis condition on antioxidant activity of protein hydrolyzate from quinoa
por: Mahdavi‐Yekta, Mina, et al.
Publicado: (2019)

Effects of enzymatic hydrolysis on physicochemical property and antioxidant activity of mulberry (Morus atropurpurea Roxb.) leaf protein
por: Sun, Chongzhen, et al.
Publicado: (2021)

Effects of high-pressure homogenization on physicochemical and functional properties of enzymatic hydrolyzed soybean protein concentrate
por: Liang, Yaru, et al.
Publicado: (2022)

Chemical and Antioxidant Characteristics of Skin-Derived Collagen Obtained by Acid-Enzymatic Hydrolysis of Bigeye Tuna (Thunnus obesus)
por: Devita, Liza, et al.
Publicado: (2021)

Effects of Ultra-High Pressure Synergistic Enzymatic Hydrolysis on Flavor of Stropharia rugoso-annulata
por: Bao, Chenligen, et al.
Publicado: (2023)

Volatile Compounds in Seasoning Sauce Produced from Soy Sauce Residue by Reaction Flavor Technology
por: Wang, Wenfeng, et al.
Publicado: (2018)

Flavor Precursors and Volatile Compounds Improvement of Unfermented Cocoa Beans by Hydrolysis Using Bromelain
por: Purbaningrum, Krisna, et al.
Publicado: (2023)

Laccase pretreatment of wheat straw: effects of the physicochemical characteristics and the kinetics of enzymatic hydrolysis
por: Deng, Zhichao, et al.
Publicado: (2019)

Effect of Degree of Konjac Glucomannan Enzymatic Hydrolysis on the Physicochemical Characteristic of Gluten and Dough
por: Cui, Tingting, et al.
Publicado: (2019)

Effects of Enzymatic Hydrolysis on Physicochemical Properties and Solubility and Bitterness of Milk Protein Hydrolysates
por: Cui, Qiang, et al.
Publicado: (2021)

Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates
por: Gruppi, Alice, et al.
Publicado: (2022)

Enzymatic hydrolysis of soy and chickpea protein with Alcalase and Flavourzyme and formation of hydrogen bond mediated insoluble aggregates
por: Dent, Terrence, et al.
Publicado: (2023)

Antioxidant and Anti-Inflammatory Activities of Hydrolysates and Peptide Fractions Obtained by Enzymatic Hydrolysis of Selected Heat-Treated Edible Insects
por: Zielińska, Ewelina, et al.
Publicado: (2017)

Enzymatic hydrolysis using bacterial cultures as a novel method for obtaining antioxidant peptides from brewers' spent grain
por: Ciurko, Dominika, et al.
Publicado: (2021)

Physicochemical characteristics and antioxidant stability of spray‐dried soy peptide fractions
por: Akbarbaglu, Zahra, et al.
Publicado: (2023)

Antioxidative Activity of Soy, Wheat and Pea Protein Isolates Characterized by Multi-Enzyme Hydrolysis
por: Chang, Chiung-Yueh, et al.
Publicado: (2021)

Optimization of Enzymatic Hydrolysis of Perilla Meal Protein for Hydrolysate with High Hydrolysis Degree and Antioxidant Activity
por: Zhang, Henghui, et al.
Publicado: (2022)

The Influence of Enzymatic Hydrolysis on Bee Pollen Antioxidant and Antibacterial Activities
por: Damulienė, Vaida, et al.
Publicado: (2023)

Impact of the Use of the Beanie on the Neurodevelopmental Outcomes of Preterm Infants With Plagiocephaly: A Pilot Study
por: Mehmood, Noormah, et al.
Publicado: (2020)

Optimization of enzymatic hydrolysis of red tilapia scales (Oreochromis sp.) to obtain bioactive peptides
por: Sierra-Lopera, Leidy Maritza, et al.
Publicado: (2021)

Enzymatic hydrolysis pretreatment for enhancing the protein solubility and physicochemical quality of Cordyceps militaris chicken soup
por: Dong, Hao, et al.
Publicado: (2020)

Changes in the Dimensions of Lignocellulose Nanofibrils with Different Lignin Contents by Enzymatic Hydrolysis
por: Jang, Jae-Hyuk, et al.
Publicado: (2020)

Enzymatic Hydrolysis of Broken Rice Protein: Antioxidant Activities by Chemical and Cellular Antioxidant Methods
por: Ren, Likun, et al.
Publicado: (2021)

Enhancing the Antioxidant Ability of Trametes versicolor Polysaccharopeptides by an Enzymatic Hydrolysis Process
por: Jhan, Mei-Hsin, et al.
Publicado: (2016)

Application of Maillard Reaction Products Derived Only from Enzymatically Hydrolyzed Sesame Meal to Enhance the Flavor and Oxidative Stability of Sesame Oil
por: Ma, Gang, et al.
Publicado: (2022)

Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC–MS
por: Weng, Zebin, et al.
Publicado: (2021)

Influence of Cultivar and Turbidity on Physicochemical Properties, Functional Characteristics and Volatile Flavor Substances of Pomelo Juices
por: Chen, Jiajia, et al.
Publicado: (2023)

Comparative study on physicochemical properties, microbial composition, and the volatile component of different light flavor Daqu
por: Hu, Panpan, et al.
Publicado: (2023)

Comparison of the Bioactive Properties of Human and Bovine Hemoglobin Hydrolysates Obtained by Enzymatic Hydrolysis: Antimicrobial and Antioxidant Potential of the Active Peptide α137-141
por: Outman, Ahlam, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_9dd37qupld0853dj1ifo1k3lhi