Enhancing Solubility and Reducing Thermal Aggregation in Pea Proteins through Protein Glutaminase-Mediated Deamidation

The limited solubility and stability of pea proteins hinder their utilization in liquid formulations. In this study, protein glutaminase (PG) was employed to modify pea protein isolates (PPIs) and obtain deamidated PPI with varying degrees of deamidation (DD, 10–25%). The solubility and thermal stab...

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Detalles Bibliográficos
Autores principales: Luo, Lijuan, Deng, Yuanyuan, Liu, Guang, Zhou, Pengfei, Zhao, Zhihao, Li, Ping, Zhang, Mingwei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670925/
https://www.ncbi.nlm.nih.gov/pubmed/38002188
http://dx.doi.org/10.3390/foods12224130

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670925/
https://www.ncbi.nlm.nih.gov/pubmed/38002188
http://dx.doi.org/10.3390/foods12224130

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