Development of chemical and sensory characteristics during enzymatic hydrolysis of soy

M. D. Aaslyng; L. M. Larson; P. M. Nielsen

doi:10.1007/s002170050374

Development of chemical and sensory characteristics during enzymatic hydrolysis of soy

M. D. Aaslyng, L. M. Larson, P. M. Nielsen

Danish Meat Research Institute

Publikation: Bidrag til tidsskrift › Tidsskriftsartikel › Forskning › peer review

Abstract

Enzymatically hydrolyzed vegetable protein was produced from soy protein using hydrolysis times of 0-20 h. The development of sensory properties and the pattern of protein degradation was followed. Around two-thirds of the final amount of free amino acids and degree of hydrolysis (DH) were achieved during the first 4 h of hydrolysis. Between 6 h and 10 h of hydrolysis the bouillon-like tastes increased significantly (P

Originalsprog	Engelsk
Tidsskrift	European Food Research and Technology
Vol/bind	208
Udgave nummer	1
Sider (fra-til)	50-56
Antal sider	7
ISSN	1438-2377
DOI	https://doi.org/10.1007/s002170050374
Status	Udgivet - 1999
Udgivet eksternt	Ja

Emneord

Amino acids
Flavor enhancer
Partial least squares regression
Savory flavoring
Taste

Adgang til dokumentet

10.1007/s002170050374

Andre filer og links

http://www.mendeley.com/research/development-chemical-sensory-characteristics-during-enzymatic-hydrolysis-soy

Citationsformater

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KW - Amino acids

KW - Flavor enhancer

KW - Partial least squares regression

KW - Savory flavoring

KW - Taste

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