Effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on selected non-volatile taste compounds in soybean protein hydrolysates

This work was focused on investigating the effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on the flavor characteristics of soy protein hydrolysates (SPH). The sensory attributes and non-volatile taste compounds of SPHs were analyzed using high performance liquid...
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Gespeichert in:

Autor*in:	Cao, Chenchen [verfasserIn] Sun, Huaxing [verfasserIn] Song, Xueying [verfasserIn] Zhao, Mouming [verfasserIn] Lin, Weifeng [verfasserIn] Sun, Weizheng [verfasserIn] Lin, Lizhao [verfasserIn] Li, Weixin [verfasserIn] Su, Guowan [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	Soybean protein hydrolysates Fermentation Non-volatile taste compounds

Übergeordnetes Werk:	Enthalten in: LWT - food science and technology - Amsterdam [u.a.] : Elsevier, 1993, 184
Übergeordnetes Werk:	volume:184

DOI / URN:	10.1016/j.lwt.2023.115053

Katalog-ID:	ELV06133278X

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245	1	0	\|a Effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on selected non-volatile taste compounds in soybean protein hydrolysates
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520			\|a This work was focused on investigating the effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on the flavor characteristics of soy protein hydrolysates (SPH). The sensory attributes and non-volatile taste compounds of SPHs were analyzed using high performance liquid chromatography, electronic tongue and sensory evaluation. The results demonstrated that fermentation could effectively increase the contents of amino nitrogen, total acids, organic acids (especially lactic acid), umami amino acids (growth rate ranging from 10.9% to 30.6%) and sweet amino acids (increased by 7.8%–62.0%) compared with control groups, contributing to improve the acidity, as well as umaminess and sweetness taste of samples. Principal component analyses and partial least square discriminant analyses confirmed the substantial impacts on the non-volatile taste characteristics of SPHs by lactic acid bacteria (LAB) and yeast fermentation, especially for the flavor profile of the sample with Aspergillus oryzae hydrolysis and sequential addition of LAB and yeast (SFH-2), and the sample with commercial protease hydrolysis and simultaneous addition of LAB and yeast (SH-1). These findings provided a theoretical basis for enhancing the flavor intensity of soybean protein hydrolysates.
650		4	\|a Soybean protein hydrolysates
650		4	\|a Fermentation
650		4	\|a Non-volatile taste compounds
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700	1		\|a Li, Weixin \|e verfasserin \|4 aut
700	1		\|a Su, Guowan \|e verfasserin \|4 aut
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936	b	k	\|a 48.00 \|j Land- und Forstwirtschaft: Allgemeines \|q VZ
936	b	k	\|a 58.34 \|j Lebensmitteltechnologie \|q VZ
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allfields	10.1016/j.lwt.2023.115053 doi (DE-627)ELV06133278X (ELSEVIER)S0023-6438(23)00632-1 DE-627 ger DE-627 rda eng 660 VZ 48.00 bkl 58.34 bkl Cao, Chenchen verfasserin aut Effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on selected non-volatile taste compounds in soybean protein hydrolysates 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This work was focused on investigating the effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on the flavor characteristics of soy protein hydrolysates (SPH). The sensory attributes and non-volatile taste compounds of SPHs were analyzed using high performance liquid chromatography, electronic tongue and sensory evaluation. The results demonstrated that fermentation could effectively increase the contents of amino nitrogen, total acids, organic acids (especially lactic acid), umami amino acids (growth rate ranging from 10.9% to 30.6%) and sweet amino acids (increased by 7.8%–62.0%) compared with control groups, contributing to improve the acidity, as well as umaminess and sweetness taste of samples. Principal component analyses and partial least square discriminant analyses confirmed the substantial impacts on the non-volatile taste characteristics of SPHs by lactic acid bacteria (LAB) and yeast fermentation, especially for the flavor profile of the sample with Aspergillus oryzae hydrolysis and sequential addition of LAB and yeast (SFH-2), and the sample with commercial protease hydrolysis and simultaneous addition of LAB and yeast (SH-1). These findings provided a theoretical basis for enhancing the flavor intensity of soybean protein hydrolysates. Soybean protein hydrolysates Fermentation Non-volatile taste compounds Sun, Huaxing verfasserin aut Song, Xueying verfasserin aut Zhao, Mouming verfasserin aut Lin, Weifeng verfasserin aut Sun, Weizheng verfasserin aut Lin, Lizhao verfasserin aut Li, Weixin verfasserin aut Su, Guowan verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 184 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:184 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines VZ 58.34 Lebensmitteltechnologie VZ AR 184
spelling	10.1016/j.lwt.2023.115053 doi (DE-627)ELV06133278X (ELSEVIER)S0023-6438(23)00632-1 DE-627 ger DE-627 rda eng 660 VZ 48.00 bkl 58.34 bkl Cao, Chenchen verfasserin aut Effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on selected non-volatile taste compounds in soybean protein hydrolysates 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This work was focused on investigating the effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on the flavor characteristics of soy protein hydrolysates (SPH). The sensory attributes and non-volatile taste compounds of SPHs were analyzed using high performance liquid chromatography, electronic tongue and sensory evaluation. The results demonstrated that fermentation could effectively increase the contents of amino nitrogen, total acids, organic acids (especially lactic acid), umami amino acids (growth rate ranging from 10.9% to 30.6%) and sweet amino acids (increased by 7.8%–62.0%) compared with control groups, contributing to improve the acidity, as well as umaminess and sweetness taste of samples. Principal component analyses and partial least square discriminant analyses confirmed the substantial impacts on the non-volatile taste characteristics of SPHs by lactic acid bacteria (LAB) and yeast fermentation, especially for the flavor profile of the sample with Aspergillus oryzae hydrolysis and sequential addition of LAB and yeast (SFH-2), and the sample with commercial protease hydrolysis and simultaneous addition of LAB and yeast (SH-1). These findings provided a theoretical basis for enhancing the flavor intensity of soybean protein hydrolysates. Soybean protein hydrolysates Fermentation Non-volatile taste compounds Sun, Huaxing verfasserin aut Song, Xueying verfasserin aut Zhao, Mouming verfasserin aut Lin, Weifeng verfasserin aut Sun, Weizheng verfasserin aut Lin, Lizhao verfasserin aut Li, Weixin verfasserin aut Su, Guowan verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 184 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:184 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines VZ 58.34 Lebensmitteltechnologie VZ AR 184
allfields_unstemmed	10.1016/j.lwt.2023.115053 doi (DE-627)ELV06133278X (ELSEVIER)S0023-6438(23)00632-1 DE-627 ger DE-627 rda eng 660 VZ 48.00 bkl 58.34 bkl Cao, Chenchen verfasserin aut Effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on selected non-volatile taste compounds in soybean protein hydrolysates 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This work was focused on investigating the effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on the flavor characteristics of soy protein hydrolysates (SPH). The sensory attributes and non-volatile taste compounds of SPHs were analyzed using high performance liquid chromatography, electronic tongue and sensory evaluation. The results demonstrated that fermentation could effectively increase the contents of amino nitrogen, total acids, organic acids (especially lactic acid), umami amino acids (growth rate ranging from 10.9% to 30.6%) and sweet amino acids (increased by 7.8%–62.0%) compared with control groups, contributing to improve the acidity, as well as umaminess and sweetness taste of samples. Principal component analyses and partial least square discriminant analyses confirmed the substantial impacts on the non-volatile taste characteristics of SPHs by lactic acid bacteria (LAB) and yeast fermentation, especially for the flavor profile of the sample with Aspergillus oryzae hydrolysis and sequential addition of LAB and yeast (SFH-2), and the sample with commercial protease hydrolysis and simultaneous addition of LAB and yeast (SH-1). These findings provided a theoretical basis for enhancing the flavor intensity of soybean protein hydrolysates. Soybean protein hydrolysates Fermentation Non-volatile taste compounds Sun, Huaxing verfasserin aut Song, Xueying verfasserin aut Zhao, Mouming verfasserin aut Lin, Weifeng verfasserin aut Sun, Weizheng verfasserin aut Lin, Lizhao verfasserin aut Li, Weixin verfasserin aut Su, Guowan verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 184 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:184 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines VZ 58.34 Lebensmitteltechnologie VZ AR 184
allfieldsGer	10.1016/j.lwt.2023.115053 doi (DE-627)ELV06133278X (ELSEVIER)S0023-6438(23)00632-1 DE-627 ger DE-627 rda eng 660 VZ 48.00 bkl 58.34 bkl Cao, Chenchen verfasserin aut Effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on selected non-volatile taste compounds in soybean protein hydrolysates 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This work was focused on investigating the effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on the flavor characteristics of soy protein hydrolysates (SPH). The sensory attributes and non-volatile taste compounds of SPHs were analyzed using high performance liquid chromatography, electronic tongue and sensory evaluation. The results demonstrated that fermentation could effectively increase the contents of amino nitrogen, total acids, organic acids (especially lactic acid), umami amino acids (growth rate ranging from 10.9% to 30.6%) and sweet amino acids (increased by 7.8%–62.0%) compared with control groups, contributing to improve the acidity, as well as umaminess and sweetness taste of samples. Principal component analyses and partial least square discriminant analyses confirmed the substantial impacts on the non-volatile taste characteristics of SPHs by lactic acid bacteria (LAB) and yeast fermentation, especially for the flavor profile of the sample with Aspergillus oryzae hydrolysis and sequential addition of LAB and yeast (SFH-2), and the sample with commercial protease hydrolysis and simultaneous addition of LAB and yeast (SH-1). These findings provided a theoretical basis for enhancing the flavor intensity of soybean protein hydrolysates. Soybean protein hydrolysates Fermentation Non-volatile taste compounds Sun, Huaxing verfasserin aut Song, Xueying verfasserin aut Zhao, Mouming verfasserin aut Lin, Weifeng verfasserin aut Sun, Weizheng verfasserin aut Lin, Lizhao verfasserin aut Li, Weixin verfasserin aut Su, Guowan verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 184 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:184 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines VZ 58.34 Lebensmitteltechnologie VZ AR 184
allfieldsSound	10.1016/j.lwt.2023.115053 doi (DE-627)ELV06133278X (ELSEVIER)S0023-6438(23)00632-1 DE-627 ger DE-627 rda eng 660 VZ 48.00 bkl 58.34 bkl Cao, Chenchen verfasserin aut Effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on selected non-volatile taste compounds in soybean protein hydrolysates 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This work was focused on investigating the effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on the flavor characteristics of soy protein hydrolysates (SPH). The sensory attributes and non-volatile taste compounds of SPHs were analyzed using high performance liquid chromatography, electronic tongue and sensory evaluation. The results demonstrated that fermentation could effectively increase the contents of amino nitrogen, total acids, organic acids (especially lactic acid), umami amino acids (growth rate ranging from 10.9% to 30.6%) and sweet amino acids (increased by 7.8%–62.0%) compared with control groups, contributing to improve the acidity, as well as umaminess and sweetness taste of samples. Principal component analyses and partial least square discriminant analyses confirmed the substantial impacts on the non-volatile taste characteristics of SPHs by lactic acid bacteria (LAB) and yeast fermentation, especially for the flavor profile of the sample with Aspergillus oryzae hydrolysis and sequential addition of LAB and yeast (SFH-2), and the sample with commercial protease hydrolysis and simultaneous addition of LAB and yeast (SH-1). These findings provided a theoretical basis for enhancing the flavor intensity of soybean protein hydrolysates. Soybean protein hydrolysates Fermentation Non-volatile taste compounds Sun, Huaxing verfasserin aut Song, Xueying verfasserin aut Zhao, Mouming verfasserin aut Lin, Weifeng verfasserin aut Sun, Weizheng verfasserin aut Lin, Lizhao verfasserin aut Li, Weixin verfasserin aut Su, Guowan verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 184 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:184 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines VZ 58.34 Lebensmitteltechnologie VZ AR 184
language	English
source	Enthalten in LWT - food science and technology 184 volume:184
sourceStr	Enthalten in LWT - food science and technology 184 volume:184
format_phy_str_mv	Article
bklname	Land- und Forstwirtschaft: Allgemeines Lebensmitteltechnologie
institution	findex.gbv.de
topic_facet	Soybean protein hydrolysates Fermentation Non-volatile taste compounds
dewey-raw	660
isfreeaccess_bool	false
container_title	LWT - food science and technology
authorswithroles_txt_mv	Cao, Chenchen @@aut@@ Sun, Huaxing @@aut@@ Song, Xueying @@aut@@ Zhao, Mouming @@aut@@ Lin, Weifeng @@aut@@ Sun, Weizheng @@aut@@ Lin, Lizhao @@aut@@ Li, Weixin @@aut@@ Su, Guowan @@aut@@
publishDateDaySort_date	2023-01-01T00:00:00Z
hierarchy_top_id	266892248
dewey-sort	3660
id	ELV06133278X
language_de	englisch
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author	Cao, Chenchen
spellingShingle	Cao, Chenchen ddc 660 bkl 48.00 bkl 58.34 misc Soybean protein hydrolysates misc Fermentation misc Non-volatile taste compounds Effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on selected non-volatile taste compounds in soybean protein hydrolysates
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topic_title	660 VZ 48.00 bkl 58.34 bkl Effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on selected non-volatile taste compounds in soybean protein hydrolysates Soybean protein hydrolysates Fermentation Non-volatile taste compounds
topic	ddc 660 bkl 48.00 bkl 58.34 misc Soybean protein hydrolysates misc Fermentation misc Non-volatile taste compounds
topic_unstemmed	ddc 660 bkl 48.00 bkl 58.34 misc Soybean protein hydrolysates misc Fermentation misc Non-volatile taste compounds
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title	Effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on selected non-volatile taste compounds in soybean protein hydrolysates
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title_full	Effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on selected non-volatile taste compounds in soybean protein hydrolysates
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author_browse	Cao, Chenchen Sun, Huaxing Song, Xueying Zhao, Mouming Lin, Weifeng Sun, Weizheng Lin, Lizhao Li, Weixin Su, Guowan
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title_sort	effect of fermentation with tetragenococcus halophilus and zygosaccharomyces rouxii on selected non-volatile taste compounds in soybean protein hydrolysates
title_auth	Effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on selected non-volatile taste compounds in soybean protein hydrolysates
abstract	This work was focused on investigating the effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on the flavor characteristics of soy protein hydrolysates (SPH). The sensory attributes and non-volatile taste compounds of SPHs were analyzed using high performance liquid chromatography, electronic tongue and sensory evaluation. The results demonstrated that fermentation could effectively increase the contents of amino nitrogen, total acids, organic acids (especially lactic acid), umami amino acids (growth rate ranging from 10.9% to 30.6%) and sweet amino acids (increased by 7.8%–62.0%) compared with control groups, contributing to improve the acidity, as well as umaminess and sweetness taste of samples. Principal component analyses and partial least square discriminant analyses confirmed the substantial impacts on the non-volatile taste characteristics of SPHs by lactic acid bacteria (LAB) and yeast fermentation, especially for the flavor profile of the sample with Aspergillus oryzae hydrolysis and sequential addition of LAB and yeast (SFH-2), and the sample with commercial protease hydrolysis and simultaneous addition of LAB and yeast (SH-1). These findings provided a theoretical basis for enhancing the flavor intensity of soybean protein hydrolysates.
abstractGer	This work was focused on investigating the effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on the flavor characteristics of soy protein hydrolysates (SPH). The sensory attributes and non-volatile taste compounds of SPHs were analyzed using high performance liquid chromatography, electronic tongue and sensory evaluation. The results demonstrated that fermentation could effectively increase the contents of amino nitrogen, total acids, organic acids (especially lactic acid), umami amino acids (growth rate ranging from 10.9% to 30.6%) and sweet amino acids (increased by 7.8%–62.0%) compared with control groups, contributing to improve the acidity, as well as umaminess and sweetness taste of samples. Principal component analyses and partial least square discriminant analyses confirmed the substantial impacts on the non-volatile taste characteristics of SPHs by lactic acid bacteria (LAB) and yeast fermentation, especially for the flavor profile of the sample with Aspergillus oryzae hydrolysis and sequential addition of LAB and yeast (SFH-2), and the sample with commercial protease hydrolysis and simultaneous addition of LAB and yeast (SH-1). These findings provided a theoretical basis for enhancing the flavor intensity of soybean protein hydrolysates.
abstract_unstemmed	This work was focused on investigating the effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on the flavor characteristics of soy protein hydrolysates (SPH). The sensory attributes and non-volatile taste compounds of SPHs were analyzed using high performance liquid chromatography, electronic tongue and sensory evaluation. The results demonstrated that fermentation could effectively increase the contents of amino nitrogen, total acids, organic acids (especially lactic acid), umami amino acids (growth rate ranging from 10.9% to 30.6%) and sweet amino acids (increased by 7.8%–62.0%) compared with control groups, contributing to improve the acidity, as well as umaminess and sweetness taste of samples. Principal component analyses and partial least square discriminant analyses confirmed the substantial impacts on the non-volatile taste characteristics of SPHs by lactic acid bacteria (LAB) and yeast fermentation, especially for the flavor profile of the sample with Aspergillus oryzae hydrolysis and sequential addition of LAB and yeast (SFH-2), and the sample with commercial protease hydrolysis and simultaneous addition of LAB and yeast (SH-1). These findings provided a theoretical basis for enhancing the flavor intensity of soybean protein hydrolysates.
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title_short	Effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on selected non-volatile taste compounds in soybean protein hydrolysates
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author2	Sun, Huaxing Song, Xueying Zhao, Mouming Lin, Weifeng Sun, Weizheng Lin, Lizhao Li, Weixin Su, Guowan
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up_date	2024-07-06T17:30:56.249Z
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Effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on selected non-volatile taste compounds in soybean protein hydrolysates

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