Effects of enzymatic modification on the stability of cashew-based milk.

Anacardium Bromelains Milk / chemistry Particle Size Viscosity

Journal

Food & function
ISSN: 2042-650X
Titre abrégé: Food Funct
Pays: England
ID NLM: 101549033

Informations de publication

Date de publication:
29 Aug 2023
Historique:
medline: 31 8 2023
pubmed: 8 8 2023
entrez: 8 8 2023
Statut: epublish

Résumé

The green and low-carbon awareness drives the consumption demand for "clean-label" plant-based milk, which is limited by its physicochemical stability. Herein, the effects of enzymatic hydrolysis on the stability of cashew-based milk (CM) are explored in detail. Our results showed that a maximum protein solubility of 41.36 ± 2.14% was achieved under bromelain treatment of CM either for 60 min or with the addition of 600 U g

Identifiants

DOI: 10.1039/d3fo01013a PMID: 37552523
pubmed: 37552523
doi: 10.1039/d3fo01013a
doi:

Substances chimiques

Bromelains 9001-00-7

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

7946-7958

Auteurs

Wenjie Pan (W)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China. yfliu@jiangnan.edu.cn.

Zhaojun Zheng (Z)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China. yfliu@jiangnan.edu.cn.
ORCID: 0000-0002-6343-8419

Panpan Li (P)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China. yfliu@jiangnan.edu.cn.

Zixuan Ai (Z)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China. yfliu@jiangnan.edu.cn.

Yuanfa Liu (Y)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China. yfliu@jiangnan.edu.cn.
ORCID: 0000-0002-8259-8426

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Classifications MeSH

questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Anacardiaceae › Anacardium › Effects of enzymatic modification on the...
questionsmedicales.fr › Enzymes et coenzymes › Enzymes › Hydrolases › Peptide hydrolases › Endopeptidases › Cysteine endopeptidases › Bromélaïnes › Effects of enzymatic modification on the...
questionsmedicales.fr › Aliments et boissons › Aliments › Produits laitiers › Lait › Effects of enzymatic modification on the...
questionsmedicales.fr › Phénomènes chimiques › Taille de particule › Effects of enzymatic modification on the...
questionsmedicales.fr › Phénomènes chimiques › Viscosité › Effects of enzymatic modification on the...