Optimized Lactobacillus plantarum Lp6 solid-state fermentation and proteolytic hydrolysis improve some nutritional attributes of soybean protein meal

Journal of Food Biochemistry

Volumn 35, Issue 6, 2011, Pages 1686-1694

  Amadou, Issoufou ^a   Le, Guo Wei ^a   Shi, Yong Hui ^a   Gbadamosi, Olasunkanmi Saka ^b   Kamara, Mohamed Tabita ^a   Jin, Sun ^a  

^a JIANGNAN UNIVERSITY   (China)

^b OBAFEMI AWOLOWO UNIVERSITY   (Nigeria)

Author keywords

[No Author keywords available]

Indexed keywords

ACID PROTEASE; BIOACTIVE PEPTIDES; DEGREE OF HYDROLYSIS; FREE AMINO ACIDS; HIGH MOLECULAR WEIGHT; INDUSTRIAL SCALE; LACTOBACILLUS PLANTARUM; LOW MOLECULAR WEIGHT; NUTRITIONAL VALUE; OPTIMIZED PROCESS; OPTIMUM CONDITIONS; PROTEIN CONTENTS; PROTEIN SOLUBILITY; RESPONSE SURFACE METHODOLOGY; SOLID-STATE FERMENTATION; SOLUBLE STARCH; SOYBEAN PROTEINS; VEGETABLE PROTEIN; VIABLE CELLS;

AMINO ACIDS; HYDROLYSIS; MOLECULAR WEIGHT; OPTIMIZATION; PEPTIDES; STARCH;

FERMENTATION;

GLYCINE MAX; LACTOBACILLUS PLANTARUM;

EID: 83055180667     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2010.00493.x     Document Type: Article

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