Physicochemical properties of soybean protein isolate affected by the cross-linking with horseradish peroxidase, glucose oxidase and glucose

Amino Acid Modifications During the Production (Shearing, Sterilization) of Plant-Based Meat Analogues: An Explorative Study Using Pet Food Production as an Example

“…This discrepancy between dityrosine formation in the soluble fraction and tyrosine loss in the whole fraction can be explained by the fact that dityrosine is usually more prevalent in the insoluble fraction because it induces cross-linking of proteins. Thus, measurements in soluble fractions lead to underestimation of the true dityrosine content. , Furthermore, dityrosine might not be the only oxidation product of tyrosine; the advanced oxidation product 3,4-dihydroxyphenylalanine (DOPA) is also produced. The production of DOPA can also be assumed for MaPea after sterilization, because dityrosine levels and tyrosine levels decreased.…”

“…Thus, measurements in soluble fractions lead to underestimation of the true dityrosine content. 48,49 Furthermore, dityrosine might not be the only oxidation product of tyrosine; the advanced oxidation product 3,4-dihydroxyphenylalanine (DOPA) is also produced. The production of DOPA can also be assumed for MaPea after sterilization, because dityrosine levels and tyrosine levels Measurement performed using the Nelson Somogyi assay as described in the section on Quantification of Reducing Sugars.…”