Removal of off-flavour-causing precursors in soy protein by concurrent treatment with phospholipase A<sub>2</sub> and cyclodextrins.

Zhu, Dan; Damodaran, Srinivasan

Removal of off-flavour-causing precursors in soy protein by concurrent treatment with phospholipase A₂ and cyclodextrins.

Zhu, Dan; Damodaran, Srinivasan.

Affiliation

Zhu D; Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison, WI 53706, United States.
Damodaran S; Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison, WI 53706, United States. Electronic address: sdamodar@wisc.edu.

Food Chem ; 264: 319-325, 2018 Oct 30.

Article in En | MEDLINE | ID: mdl-29853382

Subject(s)

Cyclodextrins/chemistry; Phospholipases A2/chemistry; Soybean Proteins/chemistry; Aldehydes/chemistry; Food Storage/methods; Hydrogen-Ion Concentration; Phospholipases A2/metabolism; Phospholipids/isolation & purification; Solubility; Taste; Temperature; alpha-Cyclodextrins/chemistry; beta-Cyclodextrins/chemistry; gamma-Cyclodextrins/chemistry

Key words

Cyclodextrin; Off-flavour removal; Phospholipid hydrolysis; Soy protein

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Full text: 1 Database: MEDLINE Therapeutic Methods and Therapies TCIM: Plantas_medicinales Main subject: Soybean Proteins / Cyclodextrins / Phospholipases A2 Language: En Journal: Food Chem Year: 2018 Type: Article Affiliation country: United States

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