Proteolytic activity of selected commercial Lactobacillus helveticus strains on soy protein isolates

Naoki Shirotani,Anni Bygvraa Hougaard,René Lametsch,Mikael Agerlin Petersen,Fergal P Rattray,Richard Ipsen

Food Chemistry（2021）

引用 18|浏览17

暂无评分

摘要

•Lb. helveticus LH88 partly degrades soy protein to free amino acids and volatiles.•High specificity for β-conglycinin (α and α’ subunit), glycinin G1 and 2S albumin.•Hydrolysis sites were located on the surface or the mobile disordered region.

查看译文

关键词

Lactobacillus helveticus,Soy protein,Fermentation,Proteolysis

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要