Soy protein hydrolysates fermentation: Effect of debittering and degradation of major soy allergens

LWT

Volumn 71, Issue , 2016, Pages 202-212

  Meinlschmidt, P ^a   Schweiggert Weisz, U ^a   Eisner, P ^a  

^a FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

Author keywords

Bitter taste; Fermentation; Principal component analysis (PCA); Soybean allergens; Techno functional properties

Indexed keywords

ALLERGENS; EMULSIFICATION; ENZYMATIC HYDROLYSIS; FERMENTATION; GELATION; MULTIVARIANT ANALYSIS; PRINCIPAL COMPONENT ANALYSIS; SENSORY PERCEPTION;

BITTER TASTE; DEGREE OF HYDROLYSIS; FUNCTIONAL PROPERTIES; GELATION CONCENTRATIONS; LIQUID STATE FERMENTATION; QUANTITATIVE DESCRIPTIVE ANALYSIS (QDA); SOY PROTEIN HYDROLYSATE; SOY PROTEIN ISOLATES;

SENSORY ANALYSIS;

EID: 84977516973     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.03.026     Document Type: Article

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