Fermentation of Lupin Protein Hydrolysates—Effects on Their Functional Properties, Sensory Profile and the Allergenic Potential of the Major Lupin Allergen Lup an 1

Lupin protein isolate was treated using the combination of enzymatic hydrolysis (Papain, Alcalase 2.4 L and Pepsin) and lactic acid fermentation (Lactobacillus sakei ssp. carnosus, Lactobacillus amylolyticus and Lactobacillus helveticus) to investigate the effect on functional properties, sensory pr...

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Detalles Bibliográficos
Autores principales: Schlegel, Katharina, Lidzba, Norbert, Ueberham, Elke, Eisner, Peter, Schweiggert-Weisz, Ute
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7910967/
https://www.ncbi.nlm.nih.gov/pubmed/33572504
http://dx.doi.org/10.3390/foods10020281

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7910967/
https://www.ncbi.nlm.nih.gov/pubmed/33572504
http://dx.doi.org/10.3390/foods10020281

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