Simultaneous enhancement of flavor and antioxidant activity in soy protein via Weak-Base synchronized membrane separation: Integrated proteomic and in vitro evaluation

Puntos clave

• Enhanced antioxidant activity was observed in soy protein after treatment with weak-base membrane separation.
• Analysis revealed a significant increase in antioxidant capacity, with specific flavor profiles optimized through the process.
• Observational analysis employed proteomic and in vitro evaluations to assess the effectiveness of the membrane separation technique.
• These findings highlight the potential of improving food quality through advanced membrane technologies, with further applications needed.