Simultaneous enhancement of flavor and antioxidant activity in soy protein via Weak-Base synchronized membrane separation: Integrated proteomic and in vitro evaluation | Synapse
March 3, 2026
Simultaneous enhancement of flavor and antioxidant activity in soy protein via Weak-Base synchronized membrane separation: Integrated proteomic and in vitro evaluation
Key Points
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.