Effects of Moderate Enzymatic Hydrolysis on Structure and Functional Properties of Pea Protein

Pea protein (PP) was moderately hydrolyzed using four proteolytic enzymes including flavourzyme, neutrase, alcalase, and trypsin to investigate the influence of the degree of hydrolysis (DH) with 2%, 4%, 6%, and 8% on the structural and functional properties of PP. Enzymatic modification treatment d...

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Detalles Bibliográficos
Autores principales: Shuai, Xixiang, Gao, Lizhi, Geng, Qin, Li, Ti, He, Xuemei, Chen, Jun, Liu, Chengmei, Dai, Taotao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368430/
https://www.ncbi.nlm.nih.gov/pubmed/35954136
http://dx.doi.org/10.3390/foods11152368

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368430/
https://www.ncbi.nlm.nih.gov/pubmed/35954136
http://dx.doi.org/10.3390/foods11152368

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