Soy protein hydrolysates fermentation: Effect of debittering and degradation of major soy allergens
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- 作者：P. Meinlschmidt ; pia.meinlschmidt@ivv.fraunhofer.de" class="auth_mail" title="E-mail the corresponding author ; U. Schweiggert-Weisz ; P. Eisner
- 关键词：Soybean allergens ; Fermentation ; Bitter taste ; Techno-functional properties ; Principal component analysis (PCA)
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：September 2016
- 年：2016
- 卷：71
- 期：Complete
- 页码：202-212
- 全文大小：1092 K
文摘
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Effect of fermentation on reduction of bitter taste of soy protein hydrolysates was studied.
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Major soy allergens (Gly m5 and Gly m6) were effectively degraded.
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Bitterness of hydrolysates was significantly (p < 0.05) decreased.
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Superior techno-functional properties, i.e. emulsifying capacity, were achieved.