Debittering and Improving Flavour of Enzymatic Soy Protein Hydrolysate Using the Maillard Reaction of Arabinose
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DOI: 10.1002/ffj.3827
Abstract: The optimum reaction conditions (temperature 95°C, pH 6.5, time 70 min and cysteine 0.2 g) and significant influence factors were found by response surface model (RSM) experimentation to reduce bitterness and increase overall acceptability of soybean protein hydrolysate… read more here.
Keywords: reaction; protein hydrolysate; maillard reaction; using maillard ... See more keywords