Impact of Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy Protein Hydrolysates Incorporated into Novel Cookies

Impact of Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy Protein Hydrolysates Incorporated into Novel Cookies

Soy protein concentrate (SPC) was hydrolyzed using several commercial food-grade proteases (Alcalase, Neutrase, papain, Everlase, Umamizyme, Flavourzyme) and their combination to obtain promising ingredients in the manufacture of functional bakery products. In all cases, the hydrolysis caused nutrit...

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Bibliographic Details
Main Authors: Zorica Knežević-Jugović, Alina Culetu, Jelena Mijalković, Denisa Duta, Andrea Stefanović, Nataša Šekuljica, Verica Đorđević, Mirjana Antov
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Foods
Subjects:
soy protein concentrate
proteases
antioxidant activity
amino acid profile
rheological properties
cookie formulation
Online Access:https://www.mdpi.com/2304-8158/12/1/24

Internet

https://www.mdpi.com/2304-8158/12/1/24

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