Effects of sucrase enzymatic hydrolysis combined with Maillard reaction on soy protein hydrolysates: Bitterness and functional properties-Reference-Cited by-同舟云学术

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Effects of sucrase enzymatic hydrolysis combined with Maillard reaction on soy protein hydrolysates: Bitterness and functional properties

Published:2024-01 Issue: Volume:256 Page:128344
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Li Lanxin,Liu Shi,Sun Na,Cui Wenyu,Cheng Lin,Ren Kunyu,Wang Mengmeng,Tong Xiaohong,Jiang Lianzhou,Wang Huan

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference58 articles.

1. Flaking and extrusion as mechanical treatments for enzyme-assisted aqueous extraction of oil from soybeans;Lamsal;J. Am. Oil Chem. Soc.,2006

2. Separating oil from aqueous extraction fractions of soybean;Lamsal;J. Am. Oil Chem. Soc.,2007

3. Effect of hemicellulase addition during enzymatic hydrolysis of switchgrass pretreated by soaking in aqueous ammonia;Pryor;Bioresour. Technol.,2012

4. Characteristics of oil and skim in enzyme-assisted aqueous extraction of soybeans;de Moura Bell;J. Am. Oil Chem. Soc.,2013

5. Purification and characterization of antioxidant peptides from alcalase-hydrolyzed soybean (Glycine max L.) hydrolysate and their cytoprotective effects in human intestinal Caco-2 cells;Zhang;J. Agric. Food Chem.,2019

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Enhancing bread anti-staling with glucose-derived Maillard reaction products: In-depth analysis of starches, gluten networks, and moisture status;Food Chemistry;2024-10

2. Effect of Soy Protein Products on Growth and Metabolism of Bacillus subtilis, Streptococcus lactis, and Streptomyces clavuligerus;Foods;2024-05-14

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