Effects of sucrase enzymatic hydrolysis combined with Maillard reaction on soy protein hydrolysates: Bitterness and functional properties
Lanxin Li, Shi Liu, Na Sun, Wenyu Cui, Lin Cheng, Kunyu Ren, Mengmeng Wang, Xiaohong Tong, Lianzhou Jiang, Huan Wang
Topics & Concepts
Maillard reactionChemistryEnzymatic hydrolysisHydrolysateHydrolysisFood scienceDPPHOrganic chemistryAntioxidantChromatographyProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsMeat and Animal Product Quality