A highly active esterase from Lactobacillus helveticus hydrolyzes chlorogenic acid in sunflower meal to prevent chlorogenic acid induced greening in sunflower protein isolates
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference52 articles.
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1. A surface multiple imprinting layers membrane with well-oriented recognition sites for selective separation of chlorogenic acid from Ficus carica L.;Food Chemistry;2024-02
2. Technological and sensory properties of plant-based meat analogues containing fermented sunflower protein concentrate;Future Foods;2023-12
3. The structure of a Lactobacillus helveticus chlorogenic acid esterase and the dynamics of its insertion domain provide insights into substrate binding;FEBS Letters;2023-10-02
4. Hydrolysis of chlorogenic acid in sunflower flour increases consumer acceptability of sunflower flour cookies by improving cookie color;Journal of Food Science;2023-07-08
5. Uncovering structural features that control substrate specificity in a Lactobacillus chlorogenic acid esterase;2023-05-30
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