Factors causing compositional changes in soy protein hydrolysates and effects on cell culture functionality

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 45, 2013, Pages 10613-10625

  Gupta, Abhishek J ^a,b   Gruppen, Harry ^a   Maes, Dominick ^b   Boots, Jan Willem ^b   Wierenga, Peter A ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b FRIESLANDCAMPINA   (Netherlands)

Author keywords

compositional changes; enzymatic hydrolysis; Maillard reaction; meal processing; racemization; soybeans

Indexed keywords

COMPOSITIONAL CHANGES; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; QUALITATIVE DIFFERENCES; RACEMIZATION; RECOMBINANT PROTEIN PRODUCTIONS; SOY PROTEIN HYDROLYSATE; SOYBEANS;

CELL GROWTH; ENZYMATIC HYDROLYSIS; GLYCOSYLATION; GROWTH KINETICS; PEPTIDES;

CELL CULTURE;

PROTEIN HYDROLYSATE; SOYBEAN PROTEIN;

ANIMAL; CELL PROLIFERATION; CHEMISTRY; CULTURE TECHNIQUE; DRUG EFFECT; FOOD HANDLING; HUMAN; REVIEW;

ANIMALS; CELL CULTURE TECHNIQUES; CELL PROLIFERATION; FOOD HANDLING; HUMANS; PROTEIN HYDROLYSATES; SOYBEAN PROTEINS;

EID: 84887638292     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf403051z     Document Type: Review

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