ArticlePreventive nutrition and food science2016
Volatile Compound, Physicochemical, and Antioxidant Properties of Beany Flavor-Removed Soy Protein Isolate Hydrolyzates Obtained from Combined High Temperature Pre-Treatment and Enzymatic Hydrolysis.
Article in Preventive nutrition and food science, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 51 citations in OpenAlex.
- The Fermentation Mechanism of Pea Protein Yogurt and Its Bean Odour Removal Method.Foods (Basel, Switzerland) · 2025Article
- Analysis of the quality and flavor changes of soybean-based meat analogue during storage based on gas chromatography-mass spectrometry and electronic nose.Food chemistry: X · 2025Article
- A Review of Plant-Based Drinks Addressing Nutrients, Flavor, and Processing Technologies.Foods (Basel, Switzerland) · 2023Review
- Faba Bean Flavor Effects from Processing to Consumer Acceptability.Foods (Basel, Switzerland) · 2023Review
- Control of Beany Flavor from Soybean Protein Raw Material in Plant-Based Meat Analog Processing.Foods (Basel, Switzerland) · 2023Review
- Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogs.PloS one · 2023Article
- Article
- Insight into the Influence of Lactic Acid Bacteria Fermentation on the Variations in Flavor of Chickpea Milk.Foods (Basel, Switzerland) · 2022Article
- Legumes as basic ingredients in the production of dairy-free cheese alternatives: a review.Journal of the science of food and agriculture · 2022Review
- Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs.PloS one · 2022Article
- Targeted metabolomics analysis of serum amino acid profiles in patients with Moyamoya disease.Amino acids · 2022Article
- Production and In Vitro Gastrointestinal Digestion of Antioxidant Peptides from Enzymatic Hydrolysates of Sweet Potato Protein Affected by Pretreatment.Plant foods for human nutrition (Dordrecht, Netherlands) · 2019Article
Corrections and comments
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Authors and funding
2 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The present study investigated the volatile compound, physicochemical, and antioxidant properties of beany flavor-removed soy protein isolate (SPI) hydrolyzates produced by combined high temperature pre-treatment and enzymatic hydrolysis. Without remarkable changes in amino acid composition, reductions of residual lipoxygenase activity and beany flavor-causing volatile compounds such as hexanol, hexanal, and pentanol in SPI were observed after combined heating and enzymatic treatments. The degree of hydrolysis, emulsion capacity and stability, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, and superoxide radical scavenging activity of SPI were significantly increased, but the magnitudes of apparent viscosity, consistency index, and dynamic moduli (G', G″) of SPI were significantly decreased after the combined heating and enzymatic treatments. Based on these results, it was suggested that the enzymatic hydrolysis in combination with high temperature pre-treatment may allow for the production of beany flavor-removed SPI hydrolyzates with superior emulsifying and antioxidant functionalities.
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