Effect of Conventional Humid–Dry Heating through the Maillard Reaction on Chemical Changes and Enhancement of In Vitro Bioactivities from Soy Protein Isolate Hydrolysate–Yeast Cell Extract Conjugates

Effect of Conventional Humid–Dry Heating through the Maillard Reaction on Chemical Changes and Enhancement of In Vitro Bioactivities from Soy Protein Isolate Hydrolysate–Yeast Cell Extract Conjugates

This study investigated the formation of soy protein isolate hydrolysate–yeast cell extract (SPIH-YCE) conjugates through a humid–dry heating process and their impact on bioactivity. The incubation of SPIH-YCE samples at 60 °C and ~75% humidity for varying durations (0, 5, 10, 15, and 20 days) resul...

Olles dieđut

Bibliográfalaš dieđut
Váldodahkkit: Rewat Phongphisutthinant, Pairote Wiriyacharee, Kongsak Boonyapranai, Sakaewan Ounjaijean, Sirinya Taya, Pornsiri Pitchakarn, Pattavara Pathomrungsiyounggul, Patamaphorn Utarat, Worachai Wongwatcharayothin, Chalermkwan Somjai, Supakit Chaipoot
Materiálatiipa: Artihkal
Giella:English
Almmustuhtton: MDPI AG 2024-01-01
Ráidu:Foods
Fáttát:
Maillard reaction
soy
yeast
humid–dry heating
antioxidant activity
anti-inflammatory activity
Liŋkkat:https://www.mdpi.com/2304-8158/13/3/380

Interneahtta

https://www.mdpi.com/2304-8158/13/3/380

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