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

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<sup>®</sup>, trypsin) and lactic fermentation with <i>Lactobacillus plantarum</i> were used to alter potential pea allergens, the functional properties and sensory profile of pea protei...

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Bibliographic Details
Main Authors: Verónica García Arteaga, Victoria Demand, Karolin Kern, Andrea Strube, Michael Szardenings, Isabel Muranyi, Peter Eisner, Ute Schweiggert-Weisz
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Foods
Subjects:
pea protein isolate
lactic fermentation
<i>Lactobacillus plantarum</i>
enzymatic hydrolysis
functional properties
protein solubility
Online Access:https://www.mdpi.com/2304-8158/11/1/118

Internet

https://www.mdpi.com/2304-8158/11/1/118

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