ArticleFoods (Basel, Switzerland)2022
Impact of Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy Protein Hydrolysates Incorporated into Novel Cookies.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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The trial behind it
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Who cites it
10 citing papers in PubMed, 26 citations in OpenAlex.
- Fortification of Cookies with Plant Protein: Impact of the Addition of Broad Bean Flour Hydrolysate on their Properties.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Maillard reaction of heme protein hydrolysate and xylose: A strategy for improving protein solubility, umami taste, and texture in plant-based patties.Food chemistry: X · 2026Article
- Sustainable Valorization of Gelatin Capsule Waste: Physicochemical and Antioxidant Properties of Derived Hydrolysates.Antioxidants (Basel, Switzerland) · 2026Article
- Thermolysin Versus Four Commercial Proteases in the Modification of Soy Protein Isolate: Structural, Functional, and Taste Characterization.Foods (Basel, Switzerland) · 2026Article
- Enzyme-specific modulation of rice peptide structure and alginate hydrogel functionality for food applications.Food chemistry: X · 2026Article
- Exploring green proteins from pumpkin leaf biomass: assessing their potential as a novel alternative protein source and functional alterations via pH-Shift treatment.Bioresources and bioprocessing · 2025Article
- A Comprehensive Review on Sensor-Based Electronic Nose for Food Quality and Safety.Sensors (Basel, Switzerland) · 2025Review
- Effect ofFoods (Basel, Switzerland) · 2025Article
- Ultrasound as Green Technology for the Valorization of Pumpkin Leaves: Intensification of Protein Recovery.Molecules (Basel, Switzerland) · 2024Article
- Evaluation of Cookies Enriched with Osmodehydrated Wild Garlic from Nutritional and Sensory Aspects.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
Abstract
Soy protein concentrate (SPC) was hydrolyzed using several commercial food-grade proteases (Alcalase, Neutrase, papain, Everlase, Umamizyme, Flavourzyme) and their combination to obtain promising ingredients in the manufacture of functional bakery products. In all cases, the hydrolysis caused nutritional, sensory, and rheological changes in SPC, as well as protein structural changes like increased surface hydrophobicity and content of exposed SH groups with the magnitude of these changes depending on enzyme specificity. The hydrolysis with the combination of Neutrase and Flavourzyme (NeuFlav) increased essential amino acid content by 9.8% and that of Lys by 32.6% compared to SPC. This hydrolysate showed also significant antioxidant activities including ABTS and superoxide anion scavenging activity and metal-chelating ability. The addition of all hydrolysates in wheat flour decreased water adsorption and increased development time to some extent due to gluten network weakening, but also decreased the rate of starch retrogradation, contributing to the increase of the shelf-life of bakery products. The NeuFlav tasted less bitter than other hydrolysates, while E-nose provided a discrimination index of 93 between control and hydrolysates. It appeared that the addition of the NeuFlav hydrolysate in a cookie formulation improved protein content and nutritional quality and directed to its higher general consumer acceptability than cookies formulated with only wheat flour.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.