Volatile Compound, Physicochemical, and Antioxidant Properties of Beany Flavor-Removed Soy Protein Isolate Hydrolyzates Obtained from Combined High Temperature Pre-Treatment and Enzymatic Hydrolysis
作者： Sang-Hun Yoo , Yoon Hyuk Chang
DOI: 10.3746/PNF.2016.21.4.338
关键词:
摘要: 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 enzymatic hydrolysis. Without remarkable changes in amino acid composition, reductions residual lipoxygenase activity flavor-causing compounds such as hexanol, hexanal, pentanol SPI were observed after heating treatments. degree hydrolysis, emulsion capacity stability, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, superoxide significantly increased, but magnitudes apparent viscosity, consistency index, dynamic moduli (G', G″) decreased Based on these results, it was suggested that hydrolysis combination with may allow for production superior emulsifying functionalities.
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