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Protein composition and nutritional aspects of pea protein fractions obtained by a modified isoelectric precipitation method using fermentation

Pea albumins are promising for their nutritional, biological, and techno-functional properties. However, this fraction is usually discarded in the industry due to its low protein content compared to globulin fraction and the presence of some anti-nutritional compounds. In the present study, we used...

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Detalles Bibliográficos
Autores principales: Emkani, Mehrsa, Moundanga, Sylvie, Oliete, Bonastre, Saurel, Rémi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10652897/
https://www.ncbi.nlm.nih.gov/pubmed/38024383
http://dx.doi.org/10.3389/fnut.2023.1284413