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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2023
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| 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 |