ArticleFood science & nutrition2023
Improving effect of soy whey-derived peptide on the quality characteristics of functional yogurt.
Article in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed.
- A review on natural enzyme inhibitors: an effective approach to control postprandial hyperglycemia in type II diabetes.Natural products and bioprospecting · 2026Review
- The Influence of Colostrum and WPC Preparations on the Quality Physicochemical, Functional and Sensory Parameters of Milk Fermented Drinks.Foods (Basel, Switzerland) · 2026Article
- In vitro inhibition ofIranian journal of microbiology · 2025Article
- Probiotic Milk Enriched with Protein Isolates: Physicochemical, Organoleptic, and Microbiological Properties.Foods (Basel, Switzerland) · 2024Article
- Enhancement of yogurt functionality by addingFood science & nutrition · 2024Article
- Improving effect of soy whey-derived peptide on the quality characteristics of functional yogurt.Food science & nutrition · 2023Article
- Recent advances in exploring and exploiting soybean functional peptides-a review.Frontiers in nutrition · 2023Review
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The purpose of this research was to investigate the effect of bioactive peptides isolated from soy whey on the physicochemical, sensory, and microbiological characteristics of yogurt during storage. Trypsin was utilized to hydrolyze soy whey protein at 45°C for 4 h. Then, the resulting protein hydrolysate was fractionated using reversed phase-high performance liquid chromatography (RP-HPLC). Since the F7 fraction showed the best antioxidant and antibacterial capabilities, different levels (6.5, 13, and 17 mg/mL) of this peptide fraction were added to yogurt. A control sample (without the bioactive peptide) was also prepared. Yogurt samples were stored for 3 weeks. With the increase in peptide concentration, the antioxidant activity of yogurt increased while viscosity and syneresis decreased (
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Registered trials
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