Functional Properties of Pea (Pisum sativum, L.) Protein Isolates Modified with Chymosin

In this paper, the effects of limited hydrolysis on functional properties, as well as on protein composition of laboratory-prepared pea protein isolates, were investigated. Pea protein isolates were hydrolyzed for either 15, 30 and 60 min with recombined chymosin (Maxiren). The effect of enzymatic a...

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Detalles Bibliográficos
Autores principales: Barać, Miroljub, Čabrilo, Slavica, Pešić, Mirjana, Stanojević, Slađana, Pavlićević, Milica, Maćej, Ognjen, Ristić, Nikola
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International (MDPI) 2011
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257075/
https://www.ncbi.nlm.nih.gov/pubmed/22272078
http://dx.doi.org/10.3390/ijms12128372

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257075/
https://www.ncbi.nlm.nih.gov/pubmed/22272078
http://dx.doi.org/10.3390/ijms12128372

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