Impact of Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy Protein Hydrolysates Incorporated into Novel Cookies

Soy protein concentrate (SPC) was hydrolyzed using several commercial food-grade proteases (Alcalase, Neutrase, papain, Everlase, Umamizyme, Flavourzyme) and their combination to obtain promising ingredients in the manufacture of functional bakery products. In all cases, the hydrolysis caused nutrit...

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Detalles Bibliográficos
Autores principales: Knežević-Jugović, Zorica, Culetu, Alina, Mijalković, Jelena, Duta, Denisa, Stefanović, Andrea, Šekuljica, Nataša, Đorđević, Verica, Antov, Mirjana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818677/
https://www.ncbi.nlm.nih.gov/pubmed/36613242
http://dx.doi.org/10.3390/foods12010024

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818677/
https://www.ncbi.nlm.nih.gov/pubmed/36613242
http://dx.doi.org/10.3390/foods12010024

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