Effects of phytic acid from soybean meal on Maillard reaction and antioxidant properties of products

Xu, Xinyu; Ma, Chunmin; Yang, Yang; Bian, Xin; Wang, Bing; Zhang, Guang; Zhang, Na

doi:10.1016/j.foodchem.2024.141257

Food Chemistry

2025

DOI: 10.1016/j.foodchem.2024.141257

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Effects of phytic acid from soybean meal on Maillard reaction and antioxidant properties of products

Xinyu Xu,

Chunmin Ma,

Yang Yang

et al.

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A comprehensive review of effects of ultrasound pretreatment on processing technologies for food allergens: Allergenicity, nutritional value, and technofunctional properties and safety assessment

Pang,

Chen,

Liu

et al. 2025

Comp Rev Food Sci Food Safe

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Many proteins are essential food components but also major allergens. Reducing protein allergenicity while preserving its nutritional value and technofunctional properties has always been the goal of the food industry. Ultrasound (US) is a green processing method for modifying proteins. In addition, US pretreatment combined with other processing techniques (USPCT) has been increasingly used in the food industry. Therefore, this review presents an overview of recent advances in the impact of US and USPCT (US‐combined enzymatic hydrolysis [USCE], US‐combined glycation [USCG], and US‐combined polyphenol conjugation [USCP]) on the allergenicity, nutritional value, and technofunctional properties of food allergens. We discuss the potential mechanisms, advantages, and limitations of these technologies for improving the properties of proteins and analyze their safety, challenges, and corresponding solutions. It was found that USPCT can improve the efficiency and effectiveness of different methods, which in turn can be more effective in reducing protein allergenicity and improving the nutritional value and functional properties of processed products. Future research should start with new processing methods, optimization of process conditions, industrial production, and the use of new research techniques to promote technical progress. This paper is expected to provide reference for the development of high‐quality hypoallergenic protein raw materials.

show abstract

A comprehensive review of effects of ultrasound pretreatment on processing technologies for food allergens: Allergenicity, nutritional value, and technofunctional properties and safety assessment

Pang,

Chen,

Liu

et al. 2025

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

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Effects of phytic acid from soybean meal on Maillard reaction and antioxidant properties of products

Cited by 1 publication

References 22 publications

A comprehensive review of effects of ultrasound pretreatment on processing technologies for food allergens: Allergenicity, nutritional value, and technofunctional properties and safety assessment

A comprehensive review of effects of ultrasound pretreatment on processing technologies for food allergens: Allergenicity, nutritional value, and technofunctional properties and safety assessment

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