The Ability of Basic and Glycosylated Proline-Rich Proteins to Protect Oral Enzymes from Polyphenol Inhibition.

Tannins and flavan-3-ols can exhibit astringency and potential antinutritional effects by binding, aggregating, and precipitating proteins, including digestive and oral enzymes. During oral food processing, these polyphenolic compounds may inhibit enzymes, such as β-glucosidase and glutathione transferase (GSTP1), which help generate taste-active molecules or transform food components for elimination. Saliva contains proline-rich proteins (PRPs) with high affinity for tannins and flavan-3-ols, potentially protecting oral enzymes from inhibition.

Microbial β C-S Lyases: Enzymes with Multifaceted Roles in Flavor Generation.

β C-S lyases (β-CSLs; EC 4.4.1.

Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing.

Aroma is among of the most important criteria that indicate the quality of food and beverage products. Aroma compounds can be found as free molecules or glycosides. Notably, a significant portion of aroma precursors accumulates in numerous food products as nonvolatile and flavorless glycoconjugates, termed glycosidic aroma precursors.

Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties.

The demand for low- and non-fat products has recently increased due to the health problems, such as obesity, diabetes, and cardiovascular diseases, that have resulted from high-fat products. However, the reduction in fat can affect the quality of products adversely. The objective of this work was to explore the potential of whey protein isolate (WPI) in improving the quality of non-fat yogurt prepared using skim milk powder (SMP).