Antioxidant effects and reaction volatiles from heated mixture of soy protein hydrolysates and coconut oil

Fermentation of Texturized Pea Protein in Combination with Proteases for Aroma Development in Meat Analogues

“…30 In this regard, recent studies have revealed the potential of plant hydrolysates to simulate the meaty aroma by producing volatile compounds through Maillard reactions. 39,40 The combination of Maillard reactions and protein hydrolysis, using the same enzyme applied in our study, on wheat and rice 40 and soy 39 revealed similar nutty and toasted aroma notes. These odors were attributed to alkyl pyrazines resulting from the Maillard reaction and derived from the free amino acids generated thorough hydrolysis.…”

“…In the vegetal model (VE), the reduction of the legume and cocoa odor notes as well as the increase of toasted cereal notes was related to the reduction of aldehydes. , On the contrary, pyrazine abundance was not affected by the fermentation time or enzyme addition and probably increased the perception of the nutty and cereal-like odor in the vegetal models . In this regard, recent studies have revealed the potential of plant hydrolysates to simulate the meaty aroma by producing volatile compounds through Maillard reactions. , The combination of Maillard reactions and protein hydrolysis, using the same enzyme applied in our study, on wheat and rice and soy revealed similar nutty and toasted aroma notes. These odors were attributed to alkyl pyrazines resulting from the Maillard reaction and derived from the free amino acids generated thorough hydrolysis.…”

Antioxidant Performance of Borago officinalis Leaf Essential Oil and Protective Effect on Thermal Oxidation of Fish Oil

“…In addition, studies on many products known to contain benzeneacetaldehyde have reported that the products have antioxidant activity. This effect may be due to the benzeneacetaldehyde contained in the product [57][58][59][60]. These studies suggest that Borago officinalis leaf extract and essential oil have significant antioxidant activity.…”

Structural properties of Kudzu protein enzymatic hydrolysate and its repair effect on HepG2 cells damaged by H2O2 oxidation

“…14 Soybean protease hydrolysates also have good biological activities, such as antioxidant, blood pressure-lowering, and blood lipid-lowering effects. 15,16 In addition, astragalus protein from the roots and stems of leguminous plants has been found to exert significant antioxidant and anti-tumor effects. 17,18 Therefore, it is of great significance to search for antioxidant proteins and peptides from leguminous plants.…”