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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| 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 |