Effect of enzyme‐assisted hydrolysis on protein pattern, technofunctional, and sensory properties of lupin protein isolates using enzyme combinations

The modification of lupin protein isolates (LPI) by means of enzymatic hydrolysis (Lupinus angustifolius cultivar Boregine) was performed with four enzyme preparations (Alcalase 2.4 L, Papain, Corolase 7089, and Neutrase 0.8 L) in a one‐ and two‐step process to determine the efficacy for the destruc...

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Detalles Bibliográficos
Autores principales: Schlegel, Katharina, Sontheimer, Katharina, 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/PMC7382160/
https://www.ncbi.nlm.nih.gov/pubmed/32724568
http://dx.doi.org/10.1002/fsn3.1286

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7382160/
https://www.ncbi.nlm.nih.gov/pubmed/32724568
http://dx.doi.org/10.1002/fsn3.1286

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