Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate

Pea protein isolate (PPI, from Pisum sativum L.) was fermented with six different lactic acid bacteria strains for 24 ​h and 48 ​h. The fermented samples were analyzed regarding their retronasal aroma and taste, their protein solubility, emulsifying and foaming capacity. Changes in the molecular wei...

Descripción completa

Detalles Bibliográficos
Autores principales: García Arteaga, Verónica, Leffler, Sophia, Muranyi, Isabel, Eisner, Peter, Schweiggert-Weisz, Ute
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7771043/
https://www.ncbi.nlm.nih.gov/pubmed/33385169
http://dx.doi.org/10.1016/j.crfs.2020.12.001

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7771043/
https://www.ncbi.nlm.nih.gov/pubmed/33385169
http://dx.doi.org/10.1016/j.crfs.2020.12.001

Ejemplares similares