Enrichment of free amino acid content and reduction of astringent taste compounds in soybean by high hydrostatic pressure

References

• Messina M, Messina V. Soyfoods, soybean isoflavones, and bone health: a brief overview. J Ren Nutr. 2000;10(2):63–68. doi: 10.1016/S1051-2276(00)90001-3
   PubMedGoogle Scholar
• Inaoka T, Kimura K, Moriyasu K, et al. Characterization of high hydrostatic pressure-injured Bacillus subtilis cells. Biosci Biotech Biochem. 2017;81(6):1235–1240. doi: 10.1080/09168451.2017.1292835
   PubMed Web of Science ®Google Scholar
• Nomura K, Hoshino H, Igoshi K, et al. Brewing characteristics of piezosensitive sake yeasts. High Pressure Res. 2018;38(2):165–176. doi: 10.1080/08957959.2018.1435785
   Web of Science ®Google Scholar
• Sokolowska B, Wozniak L, Skapska S, et al. Evaluation of quality changes of beetroot juice after high hydrostatic pressure processing. High Pressure Res. 2017;37(2):214–222. doi: 10.1080/08957959.2017.1302443
   Web of Science ®Google Scholar
• Joseph G, Joshy CG, Bindu J, et al. Optimization of high pressure processing parameters of Indian white prawn (Fenneropenaeus indicus). High Pressure Res. 2017;37(3):389–401. doi: 10.1080/08957959.2017.1331222
   Web of Science ®Google Scholar
• Shigematsu T, Furukawa N, Takaoka R, et al. Effect of high pressure on the saccharification of starch in the tuberous root of sweet potato (Ipomoea batatas). Biophys Chem. 2017;231:105–110. doi: 10.1016/j.bpc.2017.04.012
   PubMed Web of Science ®Google Scholar
• Arnaud C, Lamballerie M, Pottier L. Effect of high pressure processing on the preservation of frozen and re-thawed sliced cod (Gadus morhua) and salmon (Salmo salar) fillets. High Pressure Res. 2018;38(1):62–79. doi: 10.1080/08957959.2017.1399372
   Web of Science ®Google Scholar
• Nakaura Y, Yamamoto K. High hydrostatic pressure treatment of greeneye (Chlorophthalmus albatrossis) for refrigeration storage as a deep-fry-suitable material. Food Sci Technol Res. 2018;24(3):413–420. doi: 10.3136/fstr.24.413
   Web of Science ®Google Scholar
• Ueno S, Sasao S, Liu H, et al. Effects of high hydrostatic pressure on β-glucan content, swelling power, starch damage, and pasting properties of high-β-glucan barley flour. High Press Res. 2019: 1–16. doi: 10.1080/08957959.2019.1597076
   Google Scholar
• Ueno S, Watanabe T, Nakajima K, et al. Generation of free amino acids and γ‌-aminobutyric acid in water-soaked soybean by high-hydrostatic pressure processing. J Agric Food Chem. 2010;58(2):1208–1213. doi: 10.1021/jf903102t
   PubMed Web of Science ®Google Scholar
• Ueno S, Katayama T, Watanabe T, et al. Enzymatic production of γ‌-aminobutyric acid in soybeans using high hydrostatic pressure and precursor feeding. Biosci Biotechnol Biochem. 2013;77(4):706–713. doi: 10.1271/bbb.120740
   PubMed Web of Science ®Google Scholar
• Toda T, Sakamoto A, Takayanagi T, et al. Changes in isoflavone compositions of soybean foods during cooking process. Food Sci Tech Res. 2000;6(4):314–319. doi: 10.3136/fstr.6.314
   Google Scholar
• Barba F, Poojary M, Wang J, et al. Effect of high pressure processing and storage on the free amino acids in seedlings of Brussels sprouts. Innov Food Sci Emerg Technol. 2017;41:188–192. doi: 10.1016/j.ifset.2017.03.004
   Web of Science ®Google Scholar
• Dermiki M, Phanphensophon N, Mottram D, et al. Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat. Food Chem. 2013;141(1):77–83. doi: 10.1016/j.foodchem.2013.03.018
   PubMed Web of Science ®Google Scholar
• Matysik J, Bhalu A, Mohanty P. Molecular mechanisms of quenching of reactive oxygen species by proline under stress in plants. Curr Sci. 2002;82(5):525–532.
   Web of Science ®Google Scholar
• Islek C, Altuner ME, Alpas H. The effect of high hydrostatic pressure on the physiological and biochemical properties of pepper (Capsicum annuum L.) seedlings. High Press Res. 2015;35(4):396–404. doi: 10.1080/08957959.2015.1082559
   Web of Science ®Google Scholar
• Shimomura A, Matsui I, Hamano T, et al. Dietary L-lysine prevents arterial calcification in adenine-induced uremic rats. J Am Soc Nephrol. 2014;25(9):1954–1956. doi: 10.1681/ASN.2013090967
   PubMed Web of Science ®Google Scholar
• Jin Y, Yifeng Z, Yafang J, et al. Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles. Food Chem. 2016;194:12–19. doi: 10.1016/j.foodchem.2015.08.118
   PubMed Web of Science ®Google Scholar
• Wang J, Barba J, Frandsen B, et al. The impact of high pressure on glucosinolate profile and myrosinase activity in seedlings from Brussels sprouts. Innov Food Sci Emerg Technol. 2016;38(B):342–348. doi: 10.1016/j.ifset.2016.06.020
   Google Scholar
• Molina-Gutierrez A, Stippl V, Delgado A, et al. In situ determination of the intracellular pH of Lactococcus lactis and Lactobacillus plantarum during pressure treatment. Appl Env Microbiol. 2002;68(9):4399–4406. doi: 10.1128/AEM.68.9.4399-4406.2002
   PubMed Web of Science ®Google Scholar
• Zhang H, Yao HY, Chen F, et al. Purification and characterization of glutamate decarboxylase from rice germ. Food Chem. 2007;101:1670–1676. doi: 10.1016/j.foodchem.2006.04.027
   Web of Science ®Google Scholar
• Jung S, Murphy P, Sala I. Isoflavone profiles of soymilk as affected by high-pressure treatments of soymilk and soybeans. Food Chem. 2008;111(3):592–598. doi: 10.1016/j.foodchem.2008.04.025
   Web of Science ®Google Scholar
• Andres V, Mateo-Vivaracho L, Guillamon E, et al. High hydrostatic pressure treatment and storage of soy-smoothies: colour, bioactive compounds and antioxidant capacity. LWT. 2016;69:123–130. doi: 10.1016/j.lwt.2016.01.033
   Web of Science ®Google Scholar
• Anderson RL, Wolf WJ. Compositional changes in trypsin inhibitors, phytic acid, saponins and isoftavones related to soybean processing. J Nutr. 1995;M125:581S–588S.
   Google Scholar