Effect of Enzymatic Deamidation of Soy Protein by Protein–Glutaminase on the Flavor-Binding Properties of the Protein under Aqueous Conditions-Reference-Cited by-同舟云学术

Effect of Enzymatic Deamidation of Soy Protein by Protein–Glutaminase on the Flavor-Binding Properties of the Protein under Aqueous Conditions

Published:2012-08-01 Issue:32 Volume:60 Page:7817-7823
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Suppavorasatit Inthawoot¹,Cadwallader Keith R.²

Affiliation:

1. Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayatai Road, Wangmai, Pathumwan, Bangkok 10330, Thailand

2. Department of Food Science and Human Nutrition, University of Illinois at Urbana−Champaign, 1302 West Pennsylvania Avenue, Urbana, Illinois 61801, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf301719k

Reference34 articles.

1. Liu, K.Soybeans as Functional Food and Ingredients;AOCS Press:Champaign, IL, 2005; 331pp.

2. Cadwallader, K. R.; Chang, S. K. C.Chemistry, Texture, And Flavor of Soy;American Chemical Society:Washington, DC, 2010; 412pp.

3. Implications of Fat on Flavor

4. Interactions between flavor compounds and food ingredients and their influence on flavor perception

5. Flavour retention and release from protein solutions

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