Limited Alcalase hydrolysis improves the thermally-induced gelation of quinoa protein isolate (QPI) dispersions

Gelation is critical in many food applications of plant proteins. Herein, limited hydrolysis by Alcalase was used to promote thermally induced gelation of quinoa protein isolates (QPI). Mechanical properties of various QPI gels were characterised by small and large oscillatory shear deformation rheo...

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Detalles Bibliográficos
Autores principales: Wang, Xueyang, Cheng, Lirong, Wang, Haifeng, Yang, Zhi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9640309/
https://www.ncbi.nlm.nih.gov/pubmed/36387599
http://dx.doi.org/10.1016/j.crfs.2022.10.027

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9640309/
https://www.ncbi.nlm.nih.gov/pubmed/36387599
http://dx.doi.org/10.1016/j.crfs.2022.10.027

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