Combining Alcalase hydrolysis and transglutaminase-cross-linking improved bitterness and techno-functional properties of hypoallergenic soybean protein hydrolysates through structural modifications
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Combining Alcalase hydrolysis and transglutaminase-cross-linking improved bitterness and techno-functional properties of hypoallergenic soybean protein hydrolysates through structural modifications
Authors
Keywords
Enzymatic hydrolysis, Soybean protein hydrolysate, Transglutaminase, Immunoreactivity, Functional properties
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 151, Issue -, Pages 112096
Publisher
Elsevier BV
Online
2021-07-07
DOI
10.1016/j.lwt.2021.112096
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Effect of Ultrasound Treatment on Allergenicity Reduction of Milk Casein via Colloid Formation
- (2020) Chong Wang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Physicochemical changes and bitterness of whey protein hydrolysates after transglutaminase cross-linking
- (2019) Natália Caldeira de Carvalho et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma
- (2018) Yu Fu et al. FOOD CHEMISTRY
- Impacts of glycation and transglutaminase-catalyzed glycosylation with glucosamine on the conformational structure and allergenicity of bovine β-lactoglobulin
- (2018) Fangzhou Yuan et al. Food & Function
- Effects of proteolysis and transglutaminase crosslinking on physicochemical characteristics of walnut protein isolate
- (2018) Ai-Min Shi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of transglutaminase-catalyzed glycosylation on the allergenicity and conformational structure of shrimp (Metapenaeus ensis) tropomyosin
- (2017) Fangzhou Yuan et al. FOOD CHEMISTRY
- High pressure processing assisted enzymatic hydrolysis – An innovative approach for the reduction of soy immunoreactivity
- (2017) P. Meinlschmidt et al. Innovative Food Science & Emerging Technologies
- Limited hydrolysis combined with controlled Maillard-induced glycation does not reduce immunoreactivity of soy protein for all sera tested
- (2016) Jordan Walter et al. FOOD CHEMISTRY
- Angiotensin I-converting enzyme (ACE) inhibitory activity and structural properties of oven- and freeze-dried protein hydrolysate from fresh water fish (Cirrhinus mrigala)
- (2016) K. Elavarasan et al. FOOD CHEMISTRY
- Production of ACE inhibitory peptides from sweet sorghum grain protein using alcalase: Hydrolysis kinetic, purification and molecular docking study
- (2016) Qiongying Wu et al. FOOD CHEMISTRY
- Soy protein hydrolysates fermentation: Effect of debittering and degradation of major soy allergens
- (2016) P. Meinlschmidt et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Enzymolysis kinetics and structural characteristics of rice protein with energy-gathered ultrasound and ultrasound assisted alkali pretreatments
- (2016) Suyun Li et al. ULTRASONICS SONOCHEMISTRY
- Review of conventional and novel food processing methods on food allergens
- (2015) Sai Kranthi Vanga et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Transglutaminase-induced crosslinking of gelatin–calcium carbonate composite films
- (2015) Yuemeng Wang et al. FOOD CHEMISTRY
- Enzymatic Hydrolysis Does Not Reduce the Biological Reactivity of Soybean Proteins for All Allergic Subjects
- (2015) Rakhi Panda et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Novel modeling methodology for the characterization of enzymatic hydrolysis of proteins
- (2015) Pedro Valencia et al. PROCESS BIOCHEMISTRY
- Reduction of the allergenic protein in soybean meal by enzymatic hydrolysis
- (2013) Zhangcun Wang et al. FOOD AND AGRICULTURAL IMMUNOLOGY
- Enzymatic hydrolysis kinetics and nitrogen recovery in the protein hydrolysate production from pig bones
- (2013) Jordi Pagán et al. JOURNAL OF FOOD ENGINEERING
- Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysates
- (2012) Na Song et al. FOOD CHEMISTRY
- Physicochemical properties and residual antigenicity of transglutaminase cross-linked sodium caseinate hydrolysates
- (2011) Dara O’Sullivan et al. INTERNATIONAL DAIRY JOURNAL
- Emulsifying properties of sweet potato protein: Effect of protein concentration and oil volume fraction
- (2010) Q. Guo et al. FOOD HYDROCOLLOIDS
- Crosslinking Food Proteins for Improved Functionality
- (2010) Johanna Buchert et al. Annual Review of Food Science and Technology
- A Modified Amino Acid Analysis Using PITC Derivatization for Soybeans with Accurate Determination of Cysteine and Half-Cystine
- (2009) Prachuab Kwanyuen et al. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
- Soybean (Glycine max) allergy in Europe: Gly m 5 (β-conglycinin) and Gly m 6 (glycinin) are potential diagnostic markers for severe allergic reactions to soy
- (2008) Thomas Holzhauser et al. JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY
- Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt
- (2007) Kingsley K. Agyare et al. FOOD HYDROCOLLOIDS
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started