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Effects of sucrase enzymatic hydrolysis combined with Maillard reaction on soy protein hydrolysates: Bitterness and functional properties.
Li, Lanxin; Liu, Shi; Sun, Na; Cui, Wenyu; Cheng, Lin; Ren, Kunyu; Wang, Mengmeng; Tong, Xiaohong; Jiang, Lianzhou; Wang, Huan.
Afiliação
  • Li L; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
  • Liu S; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
  • Sun N; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
  • Cui W; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
  • Cheng L; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
  • Ren K; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
  • Wang M; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
  • Tong X; College of Agriculture, Northeast Agricultural University, Harbin 150030, China. Electronic address: tongxiaohong@neau.edu.cn.
  • Jiang L; College of Food Science, Northeast Agricultural University, Harbin 150030, China. Electronic address: jlzname@neau.edu.cn.
  • Wang H; College of Food Science, Northeast Agricultural University, Harbin 150030, China. Electronic address: whname@neau.edu.cn.
Int J Biol Macromol ; 256(Pt 1): 128344, 2024 Jan.
Article em En | MEDLINE | ID: mdl-38007016
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Reação de Maillard / Proteínas de Soja Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2024 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Reação de Maillard / Proteínas de Soja Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2024 Tipo de documento: Article