Enzymatic hydrolysis of soy proteins and the hydrolysates utilisation

International Journal of Food Science and Technology

Volumn 46, Issue 12, 2011, Pages 2447-2459

  Sun, Xiang Dong ^a  

^a HEILONGJIANG ACADEMY OF AGRICULTURAL SCIENCES   (China)

Author keywords

Aglycones; Debittering; Degree of hydrolysis; Enzymatic hydrolysis; Glycosides; Soy proteins

Indexed keywords

ADENOSINE MONOPHOSPHATE; AGLYCONES; DEBITTERING; DEGREE OF HYDROLYSIS; FUNCTIONAL FOODS; FUNCTIONAL PROPERTIES; HIGH COSTS; HIGH PRESSURE TREATMENTS; HUMAN BEING; IMMOBILISATION; MONOSODIUM GLUTAMATE; PRODUCTION COST; PROTEIN SOURCES; SELECTIVE SEPARATION; SOY PROTEIN; SOY PROTEIN HYDROLYSATE;

AGRICULTURE; AMINO ACIDS; COAGULATION; FOOD ADDITIVES; GLYCOSIDES; PROTEINS; SUGARS;

ENZYMATIC HYDROLYSIS;

GLYCINE MAX;

EID: 81255171576     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02785.x     Document Type: Review

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