Improvement of the physicochemical properties of soybean proteins by enzymatic hydrolysis

This review summarizes a novel hydrolytic processing of soybean proteins. Under limited hydrolytic condition, glycinin or β-conglycinin could be selectively digested in soybean proteins. The hydrolysates can be useful for an ingredient in various food applications. Selective hydrolysis may be effect...

Full description

Saved in:
Bibliographic Details
Published in:Food Science and Technology Research 2009, Vol.15(4), pp.381-388
Main Author: Tsumura, Kazunobu
Format: Article
Language:English
Subjects:
amino compounds
conductive heating
egg products
food industry
freeze drying
functional property
glucose
glycation
heat treatment
microwave cooking
microwave treatment
mixing
molecular weight
ovalbumin
selective hydrolysis
soybean protein
temperature
water solubility
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:This review summarizes a novel hydrolytic processing of soybean proteins. Under limited hydrolytic condition, glycinin or β-conglycinin could be selectively digested in soybean proteins. The hydrolysates can be useful for an ingredient in various food applications. Selective hydrolysis may be effective for the reduction of soybean allergenicity with processing functionality.
ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.15.381