What is it about?
• This research paper is about transforming soy sauce cake, a protein-rich food processing waste produced from soy sauce manufacturing, into functional food ingredient. • In silico enzymatic analysis was conducted to investigate the potential bioactive peptides released from this process and their possible applications in future foods.
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Why is it important?
• This research is important because it provides a sustainable option to resolve the waste disposal issue associated with soy sauce manufacturing. • It also identifies potential bioactive peptides that can be used as functional food ingredients in future foods, such as dipeptidyl peptidase IV (DPP-IV) and angiotensin I-converting enzyme (ACE) inhibitory peptides which have 2-4 amino acid residues.
Read the Original
This page is a summary of: In silico enzymatic hydrolysis of soy sauce cake glycinin G4 to reveal the bioactive peptides as potential food ingredients, Journal of Food Measurement & Characterization, June 2022, Springer Science + Business Media,
DOI: 10.1007/s11694-022-01433-y.
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