Physicochemical and sensory characteristics of soya protein isolate hydrolysates with added substrate-like amino acids-Reference-Cited by-同舟云学术

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Physicochemical and sensory characteristics of soya protein isolate hydrolysates with added substrate-like amino acids

Published:2015-10-05 Issue:1 Volume:51 Page:69-77
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Zhang Jianan¹²,Xu Jucai¹²,Liu Lei¹²,Liu Yang¹²,Zhao Tiantian¹²,Wu Changping¹²,Sun-Waterhouse Dongxiao¹²,Zhao Mouming¹²,Su Guowan¹²^ORCID

Affiliation:

1. College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510640 China

2. Guangdong Food Green Processing and Nutrition Regulation Technologies Research Centre; Guangzhou 510640 China

Funder

Science and Technology Planning Project of Guangdong Province

Natural Science Foundation of Guangdong Province

Research Fund for the Doctoral Program of Higher Education of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.12943/fullpdf

Reference39 articles.

1. Compounds contributing to the “beany” odour of aqueous solutions of soy protein isolates;Boatright;Journal of Food Science,1999

2. Protein hydrolysate vs free amino acid-based diets on the nutritional recovery of the starved rat;Boza;European Journal of Nutrition,2000

3. The feedback control mechanism of biosynthetic L-threonine deaminase by L-isoleucine;Changeux;Cold Spring Harbor symposia on quantitative biology,1961

4. Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein;Chen;Journal of Agricultural and Food Chemistry,1996

5. Substrate inhibition;Cleland;Methods in Enzymology,1979

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