Enzymatic hydrolysis of soy and chickpea protein with Alcalase and Flavourzyme and formation of hydrogen bond mediated insoluble aggregates

Food applications involving plant proteins require modification of their functionality to mimic the unique properties of animal proteins. Enzymatic hydrolysis is commonly used to alter the functionality of plant proteins, particularly to improve their solubility near the isoelectric point. Current m...

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Detalles Bibliográficos
Autores principales: Dent, Terrence, Campanella, Osvaldo, Maleky, Farnaz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10102227/
https://www.ncbi.nlm.nih.gov/pubmed/37065430
http://dx.doi.org/10.1016/j.crfs.2023.100487

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10102227/
https://www.ncbi.nlm.nih.gov/pubmed/37065430
http://dx.doi.org/10.1016/j.crfs.2023.100487

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