Volatile Compound, Physicochemical, and Antioxidant Properties of Beany Flavor-Removed Soy Protein Isolate Hydrolyzates Obtained from Combined High Temperature Pre-Treatment and Enzymatic Hydrolysis

The present study investigated the volatile compound, physicochemical, and antioxidant properties of beany flavor-removed soy protein isolate (SPI) hydrolyzates produced by combined high temperature pre-treatment and enzymatic hydrolysis. Without remarkable changes in amino acid composition, reducti...

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Veröffentlicht in:	Preventive nutrition and food science 2016, Vol.21 (4), p.338-347
Hauptverfasser:	Yoo, Sang-Hun, Chang, Yoon Hyuk
Format:	Artikel
Sprache:	kor
Online-Zugang:	Volltext
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