Analysis of products, mechanisms of reaction, and some functional properties of soy protein hydrolysates

被引：1
|
作者：
Molina Ortiz, Sara E. [1 ]
Añón, María Cristina [1 ]
机构：
[1] Ctro. Invest. y Desarrollo C., Facultad de Ciencias Exactas, Univ. Nacional de La Plata (UNIP), La Plata, Argentina
来源：
JAOCS, Journal of the American Oil Chemists' Society | 2000年 / 77卷 / 12期
关键词：
D O I：
10.1007/s11746-000-0204-4
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：1293 / 1301
相关论文
共 50 条
  • [21] Modification of soy protein hydrolysates by Maillard reaction: Effects of carbohydrate chain length on structural and interfacial properties
    Li, Weiwei
    Zhao, Haibo
    He, Zhiyong
    Zeng, Maomao
    Qin, Fang
    Chen, Jie
    COLLOIDS AND SURFACES B-BIOINTERFACES, 2016, 138 : 70 - 77
  • [22] Protein hydrolysates: properties and uses in nutritional products
    Mahmoud, M.
    Taylor, S.L.
    Food Technology, 1994, 48 (10)
  • [23] FUNCTIONAL PROPERTIES OF SOME HIGH PROTEIN PRODUCTS IN PASTA
    HABER, TA
    SEYAM, AA
    BANASIK, OJ
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1978, 26 (05) : 1191 - 1194
  • [24] Development of a protein-enriched oat beverage: Enhancing antioxidant activity, functional properties and stability with soy protein hydrolysates
    Grosso, Antonella Luciana
    Cestonaro, Giulia
    Scampicchio, Matteo
    Ferrentino, Giovanna
    Costanzo, Enrico
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2025, 222
  • [25] Sensory Characteristics and Antioxidant Activities of Maillard Reaction Products from Soy Protein Hydrolysates with Different Molecular Weight Distribution
    Liu, Ping
    Huang, Meigui
    Song, Shiqing
    Hayat, Khizar
    Zhang, Xiaoming
    Xia, Shuqin
    Jia, Chengsheng
    FOOD AND BIOPROCESS TECHNOLOGY, 2012, 5 (05) : 1775 - 1789
  • [26] Sensory Characteristics and Antioxidant Activities of Maillard Reaction Products from Soy Protein Hydrolysates with Different Molecular Weight Distribution
    Ping Liu
    Meigui Huang
    Shiqing Song
    Khizar Hayat
    Xiaoming Zhang
    Shuqin Xia
    Chengsheng Jia
    Food and Bioprocess Technology, 2012, 5 : 1775 - 1789
  • [27] AGFD 53-Anticancer potential and mechanisms of lunasin and soy protein hydrolysates
    Wang, Wenyi
    de Mejia, Elvira
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2007, 233 : 112 - 112
  • [28] Effect of Polyethylene Glycol on Functional Properties of Soy Protein Isolate in Maillard Reaction
    Man Z.
    Tan Z.
    Hu M.
    Li Y.
    Xie F.
    Qi B.
    Nongye Jixie Xuebao/Transactions of the Chinese Society for Agricultural Machinery, 2020, 51 (08): : 351 - 357and381
  • [29] Gelling and emulsifying properties of soy protein hydrolysates in the presence of a neutral polysaccharide
    Lopes-da-Silva, Jose A.
    Monteiro, Sonia R.
    FOOD CHEMISTRY, 2019, 294 : 216 - 223
  • [30] Antioxidant properties of soy protein hydrolysates prepared from microbial proteases
    Zhou, Kequan
    Hogan, Shelly
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2009, 238 : 176 - 176
12345