Contribution of sulfur-containing compounds to the colour-inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates

Journal of the Science of Food and Agriculture

Volumn 91, Issue 4, 2011, Pages 710-720

  Huang, Meigui ^a   Liu, Ping ^a   Song, Shiqing ^a   Zhang, Xiaoming ^a   Hayat, Khizar ^b   Xia, Shuqin ^a   Jia, Chengsheng ^a   Gu, Fenglin ^a  

^a JIANGNAN UNIVERSITY   (China)

^b QUAID I AZAM UNIVERSITY   (Pakistan)

Author keywords

Antioxidant activity; Colour inhibiting effect; Enzyme hydrolysis; Maillard reaction products; Principal component analysis

Indexed keywords

ANTIOXIDANT; CYSTEINE; FLAVORING AGENT; PEPTIDE; PROTEIN HYDROLYSATE; SOYBEAN PROTEIN; SULFUR DERIVATIVE; THIAMINE; VEGETABLE PROTEIN; VOLATILE ORGANIC COMPOUND; XYLOSE;

ADULT; ARTICLE; CHEMISTRY; COLOR; CONSUMER; FOOD HANDLING; GLYCATION; HUMAN; METABOLISM; MIDDLE AGED; PLANT SEED; PRINCIPAL COMPONENT ANALYSIS; SOYBEAN; TASTE;

ADULT; ANTIOXIDANTS; COLOR; CONSUMER SATISFACTION; CYSTEINE; FLAVORING AGENTS; FOOD TECHNOLOGY; HUMANS; MAILLARD REACTION; MIDDLE AGED; PEPTIDES; PRINCIPAL COMPONENT ANALYSIS; PROTEIN HYDROLYSATES; SEEDS; SOYBEAN PROTEINS; SOYBEANS; SULFUR COMPOUNDS; TASTE; TASTE PERCEPTION; THIAMINE; VEGETABLE PROTEINS; VOLATILE ORGANIC COMPOUNDS; XYLOSE; YOUNG ADULT;

GLYCINE MAX;

EID: 79551650727     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4240     Document Type: Article

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