Soybean protein isolate hydrolysate addition during fermentation of soybean meal with Aspergillus oryzae enhances the release of umami components in subsequent hydrolysis process
Yihan Mu, Hui Kang, Xueying Song, Chenchen Cao, Dongxiao Sun‐Waterhouse, Geoffrey I. N. Waterhouse, Mouming Zhao, Guowan Su
Topics & Concepts
Aspergillus oryzaeHydrolysateUmamiSoybean mealChemistryHydrolysisFermentationFood scienceBiochemistryTasteOrganic chemistryRaw materialProtein Hydrolysis and Bioactive PeptidesFood composition and propertiesProteins in Food Systems