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 (DMRI), Gregersensvej 9, 2630 Taastrup, Denmark.

Research output: Contribution to journal › Journal article › Research › 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

Original language	English
Journal	European Food Research and Technology
Volume	208
Issue number	1
Pages (from-to)	50-56
Number of pages	7
ISSN	1438-2377
DOIs	https://doi.org/10.1007/s002170050374
Publication status	Published - 1999
Externally published	Yes

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10.1007/s002170050374

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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",

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AU - Larson, L. M.

AU - Nielsen, P. M.

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AB - 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

KW - Amino acids

KW - Flavor enhancer

KW - Partial least squares regression

KW - Savory flavoring

KW - Taste

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

U2 - 10.1007/s002170050374

DO - 10.1007/s002170050374

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JO - European Food Research and Technology

JF - European Food Research and Technology

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Development of chemical and sensory characteristics during enzymatic hydrolysis of soy

Abstract

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