Degradation Mechanism of Soybean Protein B<sub>3</sub> Subunit Catalyzed by Prolyl Endopeptidase from <i>Aspergillus niger</i> during Soy Sauce Fermentation-Reference-Cited by-同舟云学术

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Degradation Mechanism of Soybean Protein B₃ Subunit Catalyzed by Prolyl Endopeptidase from Aspergillus niger during Soy Sauce Fermentation

Published:2022-05-05 Issue:19 Volume:70 Page:5869-5878
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Shan Pei¹,Ho Chi-Tang²,Zhang Lei¹,Gao Xianli¹^ORCID,Lin Hong³,Xu Ting³,Wang Bo¹^ORCID,Fu Jiangyan³,He Ronghai¹^ORCID,Zhang Yaqiong¹

Affiliation:

1. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China

2. Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States

3. Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 528437, China

Funder

Zhongshan Science and Technology Bureau

China Postdoctoral Science Foundation

National Natural Science Foundation of China

Science and Technology Innovation Strategy Special Project of Yangxi

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c01796

Reference35 articles.

1. Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation

2. Effects of sonication during moromi fermentation on antioxidant activities of compounds in raw soy sauce

3. Characterization and formation mechanism of proteins in the secondary precipitate of soy sauce

4. Development and characterization of an α-l-rhamnosidase mutant with improved thermostability and a higher efficiency for debittering orange juice

5. Characterization of a putative glycoside hydrolase family 43 arabinofuranosidase from Aspergillus niger and its potential use in beer production

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