{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,24]],"date-time":"2026-08-24T20:49:47Z","timestamp":1787604587208,"version":"build-2736575974"},"reference-count":42,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2021,7,11]],"date-time":"2021-07-11T00:00:00Z","timestamp":1625961600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2021,8]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      The proteolysis and peptidomic profiles and potential bioactivities of fermented soybean curd (\n                      <jats:italic>furu<\/jats:italic>\n                      ) during fermentation were studied. The degree of protein hydrolysis (DH) and peptide content significantly increased with fermentation time (\n                      <jats:italic>p\u00a0<\/jats:italic>\n                      &lt;\u00a00.05),\u00a0and reached the highest levels after ripening for 90 days. The variety and abundance of bioactive peptides in\n                      <jats:italic>furu<\/jats:italic>\n                      samples were fermentation\u2010time dependent, and\n                      <jats:italic>furu<\/jats:italic>\n                      ripening for 30 and 90 days showed the highest similarity. An ACE\u2010inhibitor and antioxidant peptides were the two main bioactive peptide components, and their abundance and bioactivities exhibited a significant increase with fermentation and reached the maximum levels at 90 days. All these results indicated that microbial fermentation is an effective way to obtain bioactive peptides with soy\u2010based fermented products, and their effects on health might be explored in future studies.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>This work indicated that microbial fermentation is an effective way to obtain bioactive peptides with soy\u2010based fermented products.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.15823","type":"journal-article","created":{"date-parts":[[2021,7,11]],"date-time":"2021-07-11T23:56:50Z","timestamp":1626047810000},"page":"3422-3433","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["The fermentation\u2010time dependent proteolysis profile and peptidomic analysis of fermented soybean 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