http://scholars.ntou.edu.tw/handle/123456789/21600
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | Shigeaki Ueno | en_US |
dc.contributor.author | Yuki Kawaguchi | en_US |
dc.contributor.author | Yuka Oshikiri | en_US |
dc.contributor.author | Hsiu-Ming Liu | en_US |
dc.contributor.author | Reiko Shimada | en_US |
dc.date.accessioned | 2022-05-11T02:11:46Z | - |
dc.date.available | 2022-05-11T02:11:46Z | - |
dc.date.issued | 2019-04 | - |
dc.identifier.issn | 0895-7959 | - |
dc.identifier.uri | http://scholars.ntou.edu.tw/handle/123456789/21600 | - |
dc.description.abstract | We investigated the effect of high hydrostatic pressure (HHP) on the distribution of free amino acids and isoflavones in soybean immediately after pressure treatment (100–600 MPa, 10–60 min). HHP-treatment at 200 and 300 MPa resulted in high accumulation of free amino acids. Additionally, Gly, Val, and Pro levels increased even after HHP of 400 MPa. The application of HHP-treatment to soybean decreased sources of an astringent taste such as genistein-, daizein-, and glycitein-type molecules under all pressure conditions over 200 MPa. High accumulation of free amino acids with specific pressure–time conditions would be caused by the acceleration of proteolysis and specific amino acid metabolism. We concluded that HHP alone with no subsequent storage enabled the enrichment of specific amino acids such as GABA, Glu, Lys, and Pro in soybean. Soybean with enrichment of these amino acids and improved taste should be an innovative component of functional foods. | en_US |
dc.language.iso | en_US | en_US |
dc.publisher | TAYLOR & FRANCIS LTD | en_US |
dc.relation.ispartof | HIGH PRESSURE RESEARCH | en_US |
dc.subject | Soybean | en_US |
dc.subject | amino acid | en_US |
dc.subject | isoflavone | en_US |
dc.subject | high hydrostatic pressure | en_US |
dc.title | Enrichment of free amino acid content and reduction of astringent taste compounds in soybean by high hydrostatic pressure | en_US |
dc.type | journal article | en_US |
dc.identifier.doi | 10.1080/08957959.2019.1601188 | - |
dc.identifier.isi | WOS:000469104600023 | - |
dc.relation.journalvolume | 39 | en_US |
dc.relation.journalissue | 2 | en_US |
dc.relation.pages | 398-407 | en_US |
dc.identifier.eissn | 1477-2299 | en_US |
item.cerifentitytype | Publications | - |
item.openairetype | journal article | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.fulltext | no fulltext | - |
item.grantfulltext | none | - |
item.languageiso639-1 | en_US | - |
crisitem.author.dept | National Taiwan Ocean University,NTOU | - |
crisitem.author.dept | College of Life Sciences | - |
crisitem.author.dept | Department of Food Science | - |
crisitem.author.parentorg | National Taiwan Ocean University,NTOU | - |
crisitem.author.parentorg | College of Life Sciences | - |
顯示於: | 食品科學系 |
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