Effect of Hydrothermal Cooking Combined with High-Pressure Homogenization and Enzymatic Hydrolysis on the Solubility and Stability of Peanut Protein at Low pH

A novel method combining high-pressure homogenization with enzymatic hydrolysis and hydrothermal cooking (HTC) was applied in this study to modify the structure of peanut protein, thus improving its physicochemical properties. Results showed that after combined modification, the solubility of peanut...

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Detalles Bibliográficos
Autores principales: Li, Jiaxiao, Shi, Aimin, Liu, Hongzhi, Hu, Hui, Wang, Qiang, Adhikari, Benu, Jiao, Bo, Pignitter, Marc
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9101677/
https://www.ncbi.nlm.nih.gov/pubmed/35564012
http://dx.doi.org/10.3390/foods11091289

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9101677/
https://www.ncbi.nlm.nih.gov/pubmed/35564012
http://dx.doi.org/10.3390/foods11091289

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