Combining Alcalase hydrolysis and transglutaminase-cross-linking improved bitterness and techno-functional properties of hypoallergenic soybean protein hydrolysates through structural modifications
Qiaozhi Zhang, Zhouzhou Cheng, Yong Wang, Shuyao Zheng, Yanbo Wang, Linglin Fu
Topics & Concepts
HypoallergenicChemistryHydrolysisHydrolysateTissue transglutaminaseFlavorEnzymatic hydrolysisFood scienceEnzymeBiochemistryAllergyAllergenBiologyImmunologyFood Allergy and Anaphylaxis ResearchProtein Hydrolysis and Bioactive PeptidesProteins in Food Systems