Enzymatic hydrolysis of lupin protein isolates—Changes in the molecular weight distribution, technofunctional characteristics, and sensory attributes

Enzymatic hydrolysis of lupin protein isolates (LPI; Lupinus angustifolius L.) was performed with nine different protease preparations to investigate their effect on technofunctionality, sensory properties, and the integrity of the proteins to estimate the reduction of the immunoreactivity. Alcalase...

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Detalles Bibliográficos
Autores principales: Schlegel, Katharina, Sontheimer, Katharina, Hickisch, Andrea, Wani, Ali Abas, Eisner, Peter, Schweiggert‐Weisz, Ute
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6694422/
https://www.ncbi.nlm.nih.gov/pubmed/31428363
http://dx.doi.org/10.1002/fsn3.1139

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6694422/
https://www.ncbi.nlm.nih.gov/pubmed/31428363
http://dx.doi.org/10.1002/fsn3.1139

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