Enzymatic Hydrolysis and Fermentation of Pea Protein Isolate and Its Effects on Antigenic Proteins, Functional Properties, and Sensory Profile

Combinations of enzymatic hydrolysis using different proteolytic enzymes (papain, Esperase(®), trypsin) and lactic fermentation with Lactobacillus plantarum were used to alter potential pea allergens, the functional properties and sensory profile of pea protein isolate (PPI). The order in which the...

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Detalles Bibliográficos
Autores principales: García Arteaga, Verónica, Demand, Victoria, Kern, Karolin, Strube, Andrea, Szardenings, Michael, Muranyi, Isabel, Eisner, Peter, Schweiggert-Weisz, Ute
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750503/
https://www.ncbi.nlm.nih.gov/pubmed/35010244
http://dx.doi.org/10.3390/foods11010118

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750503/
https://www.ncbi.nlm.nih.gov/pubmed/35010244
http://dx.doi.org/10.3390/foods11010118

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