Upcycling of Soy Whey with

Whey / metabolism Whey Proteins / metabolism Soy Foods / analysis Polyporales / metabolism Odorants / analysis
basidiomycetes fermentation mycoprotein odor-active compounds soy whey

Journal

Journal of agricultural and food chemistry
ISSN: 1520-5118
Titre abrégé: J Agric Food Chem
Pays: United States
ID NLM: 0374755

Informations de publication

Date de publication:
14 Jun 2023
Historique:
medline: 15 6 2023
pubmed: 1 6 2023
entrez: 1 6 2023
Statut: ppublish

Résumé

Soy whey is becoming a worldwide issue as a liquid waste stream that is often discarded after tofu, soy protein, and soy-based dairy alternative manufacturing. This study established a model to produce a bioflavor and mycoprotein using fermentation of soy whey by a basidiomycete

Identifiants

DOI: 10.1021/acs.jafc.3c01169 PMID: 37261783
pubmed: 37261783
doi: 10.1021/acs.jafc.3c01169
doi:

Substances chimiques

Whey Proteins 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

9070-9079

Auteurs

Jiaqi Liang (J)

Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.

Ning Xu (N)

Key Laboratory of Dairy Science of Chinese Education Ministry, No. 600, Changjiang Road, 150030 Harbin, China.
College of Food Science, Northeast Agricultural University, No. 600, Changjiang Road, 150030 Harbin, China.

Ann-Kathrin Nedele (AK)

Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
ORCID: 0000-0002-3610-5846

Marina Rigling (M)

Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.

Lin Zhu (L)

Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.

Youfeng Zhang (Y)

Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.

Felix Stöppelmann (F)

Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.

Lea Hannemann (L)

Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.

Julia Heimbach (J)

Department of Process Engineering and Food Powders, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 25, 70599 Stuttgart, Germany.

Reinhard Kohlus (R)

Department of Process Engineering and Food Powders, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 25, 70599 Stuttgart, Germany.

Yanyan Zhang (Y)

Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
ORCID: 0000-0002-2827-8042

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Classifications MeSH

questionsmedicales.fr › Aliments et boissons › Aliments › Produits laitiers › Lait › Lactosérum › Upcycling of Soy Whey with
questionsmedicales.fr › Aliments et boissons › Aliments › Protéines alimentaires › Protéines alimentaires animales › Protéines de lait › Protéines de lactosérum › Upcycling of Soy Whey with
questionsmedicales.fr › Aliments et boissons › Aliments › Légumes › Produits à base de légumes › Produits alimentaires à base de soja › Upcycling of Soy Whey with
questionsmedicales.fr › Eucaryotes › Champignons › Basidiomycota › Polyporales › Upcycling of Soy Whey with
questionsmedicales.fr › Environnement et santé publique › Environnement › Odorisants › Upcycling of Soy Whey with