Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysates

Food Chemistry

Volumn 136, Issue 1, 2013, Pages 144-151

  Song, Na ^a   Tan, Chen ^a   Huang, Meigui ^a   Liu, Ping ^a   Eric, Karangwa ^a   Zhang, Xiaoming ^a   Xia, Shuqin ^a   Jia, Chengsheng ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Antioxidant activity; Cross linking; Flavour; Maillard peptides; MTGase

Indexed keywords

ANTIOXIDANT ACTIVITIES; CROSSLINKING REACTION; GC-MS ANALYSIS; MAILLARD; MAILLARD REACTION PRODUCTS; MICROBIAL TRANSGLUTAMINASE (MTGASE); MTGASE; PROTEIN HYDROLYSATE; SENSORY CHARACTERISTICS; SOYBEAN PROTEIN HYDROLYSATES; TRANSGLUTAMINASES; VOLATILE COMPOUNDS;

AMINO ACIDS; FLAVORS; GLYCOSYLATION; HYDROLYSIS; PEPTIDES; PLANTS (BOTANY); VOLATILE ORGANIC COMPOUNDS;

CROSSLINKING;

AMINO ACID DERIVATIVE; FLAVORING AGENT; MICROBIAL ENZYME; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; PROTEIN HYDROLYSATE; SOYBEAN PROTEIN; VOLATILE AGENT;

ANTIOXIDANT ACTIVITY; ARTICLE; BITTER TASTE; CONTROLLED STUDY; FLAVOR; GAS CHROMATOGRAPHY; GLYCATION; MASS SPECTROMETRY; MEAT; NONHUMAN; PROTEIN CROSS LINKING; QUANTUM YIELD;

ADULT; ANTIOXIDANTS; HUMANS; MAILLARD REACTION; MIDDLE AGED; PROTEIN HYDROLYSATES; SOYBEAN PROTEINS; SOYBEANS; TASTE; TRANSGLUTAMINASES; YOUNG ADULT;

GLYCINE MAX;

EID: 84865429170     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.07.100     Document Type: Article

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