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Efficient degradation of soybean protein B3 subunit in soy sauce by ultrasound-assisted prolyl endopeptidase and its primary mechanism

  • Published:2023-12 Issue: Volume:429 Page:136972
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Zhang Zhankai,Shan Pei,Zhang Zhi-Hong,He Ronghai,Xing Limin,Liu Jianbin,He Degui,Ma Haile,Wang Zejian,Gao Xianli

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. AOAC (1995). Association of Official Analytical Chemists. Official Methods of Analysis (15th ed.). (Arlington, Virginia).

2. AOAC (2000). Association of Official Analytical Chemists. Official Methods of Analysis (17th ed.). (Gaithersburg, Maryland).

3. Improving the hydrolysis efficiency of soy sauce residue using ultrasonic probe-assisted enzymolysis technology;Chen;Ultrasonics Sonochemistry,2017

4. Ultrasound-assisted preparation of ACE inhibitory peptide from milk protein and establishment of its in-situ real-time infrared monitoring model;Cui;Ultrasonics Sonochemistry,2020

5. Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation;Gao;Food Chemistry,2019
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