Soy protein hydrolysates fermentation: Effect of debittering and degradation of major soy allergens

Keyphrases

• Actinomucor Elegans 25%
• Beany 25%
• Behavioral Activity 25%
• Bitter Taste 25%
• Bitterness 25%
• Conglycinin 25%
• Continuous Scale 25%
• Debittering 100%
• Degree of Hydrolysis 25%
• Descriptive Sensory 25%
• Enzymatic Hydrolysis 25%
• Enzyme Preparation 25%
• Fermentation 100%
• Fermented Hydrolysate 25%
• Foam Stability 25%
• Foaming Activity 25%
• Gelation Behavior 25%
• Gelation Concentration 25%
• Glycinin 25%
• Hydrolysate Fermentation 100%
• Hydrolytic 25%
• Lactobacillus 25%
• Liquid-state Fermentation 25%
• Matrix-assisted Laser Desorption Ionization-time of Flight Mass Spectrometry (MALDI-TOF MS) 25%
• Multivariate Statistical 25%
• Non-fermented 25%
• Off-flavor 25%
• Oil Holding Capacity 25%
• Organoleptic 25%
• Principal Coordinate Analysis (PCoA) 50%
• Protease 25%
• Protein Solubility 25%
• Quantitative Descriptive Analysis 25%
• Rhizopus Oryzae 25%
• SDS-PAGE Profile 25%
• Sensory Data 25%
• Sensory Perception 25%
• Sesame Allergen 100%
• Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE) 25%
• Soy Hydrolysate 25%
• Soy Protein Hydrolysate 100%
• Soy Protein Isolate 25%
• Techno-functional Properties 25%
• Techno-functionality 25%

Food Science

• Bitter Taste 100%
• Degree of Hydrolysis 50%
• Descriptive Sensory 50%
• Enzymatic Hydrolysis 50%
• Glycinin 50%
• Hydrolysate 100%
• Lactobacillus 50%
• Liquid State Fermentation 50%
• Matrix-Assisted Laser Desorption-Ionization 50%
• Non-fermented 50%
• Off-Flavour 50%
• Organoleptic 50%
• Protein Isolates 50%
• Protein Solubility 50%
• Quantitative Descriptive Analysis 50%
• Rhizopus 50%
• Sensation 50%
• Sensation of Taste 50%
• Sensory Data 50%
• Soy Protein 50%
• Soy Protein Hydrolysates 100%
• Techno-functional Properties 50%
• Time-of-Flight Mass Spectrometry 50%