Exploring flavor separation in soy protein enzymatic hydrolysates via resin adsorption/desorption: A study on physicochemical characteristics and mass transfer dynamics-Reference-Cited by-同舟云学术

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Exploring flavor separation in soy protein enzymatic hydrolysates via resin adsorption/desorption: A study on physicochemical characteristics and mass transfer dynamics

Published:2025-01 Issue: Volume:353 Page:128375
ISSN:1383-5866
Container-title:Separation and Purification Technology
language:en
Short-container-title:Separation and Purification Technology

Author:

Li Fang,Manickam Sivakumar,Xie Guangjie,Ma Xiaoxuan,Li Dandan,Li Tong,Han Yongbin,Tao Yang^ORCID

Funder

Jiangsu Agricultural Science and Technology Independent Innovation Fund

Outstanding Youth Foundation of Jiangsu Province of China

Natural Science Foundation of Jiangsu Province

Jiangsu Agricultural Science and Technology Innovation Fund

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference78 articles.

1. Ultrasonic extraction of soy protein isolate: Characterization and comparison with microwave and enzymatic extraction methods;Das;J. Food Sci.,2023

2. Digestibility of nitrogen and amino acids in soybean meal with added soyhulls;Dilger;J. Anim. Sci.,2004

3. Two-stage selective enzymatic hydrolysis generates protein hydrolysates rich in Asn-Pro and Ala-His for enhancing taste attributes of soy sauce;Zhao;Food Chem.,2021

4. Identification, characterization, and receptor binding mechanism of new umami peptides from traditional fermented soybean paste (Dajiang);Cao;J. Agric. Food Chem.,2023

5. L-Ornithyltaurine, a new salty peptide;Tada;J. Agric. Food Chem.,1984

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