Improving effect of soy whey‐derived peptide on the quality characteristics of functional yogurt

The purpose of this research was to investigate the effect of bioactive peptides isolated from soy whey on the physicochemical, sensory, and microbiological characteristics of yogurt during storage. Trypsin was utilized to hydrolyze soy whey protein at 45°C for 4 h. Then, the resulting protein hydro...

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Veröffentlicht in:	Food Science & Nutrition 2023-06, Vol.11 (6), p.3287-3296
Hauptverfasser:	Mashayekh, Fatemeh, Pourahmad, Rezvan, Eshaghi, Mohammad Reza, Akbari‐Adergani, Behrouz
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidity Antimicrobial agents Antioxidants bioactive peptide Biological activity Coliforms E coli Enzymes Escherichia coli Fatty acids functional High performance liquid chromatography Hydrolysates Liquid chromatography Microbiology Milk Milk proteins Original Original Research Peptides Preservatives Protein hydrolysates Proteins quality characteristics Sensory properties soy whey Soybeans Staphylococcus aureus infections Syneresis Trypsin Viscosity Whey Whey protein Yogurt
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