Fermentation of Lupin Protein Hydrolysates—Effects on Their Functional Properties, Sensory Profile and the Allergenic Potential of the Major Lupin Allergen Lup an 1

Fermentation of Lupin Protein Hydrolysates—Effects on Their Functional Properties, Sensory Profile and the Allergenic Potential of the Major Lupin Allergen Lup an 1

Lupin protein isolate was treated using the combination of enzymatic hydrolysis (Papain, Alcalase 2.4 L and Pepsin) and lactic acid fermentation (<i>Lactobacillus sakei</i> ssp. <i>carnosus</i>, <i>Lactobacillus amylolyticus</i> and <i>Lactobacillus helvetic...

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Bibliographic Details
Main Authors: Katharina Schlegel, Norbert Lidzba, Elke Ueberham, Peter Eisner, Ute Schweiggert-Weisz
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Foods
Subjects:
enzymatic hydrolysis
fermentation
lupin protein
functional properties
sensory profile
lupin allergy
Online Access:https://www.mdpi.com/2304-8158/10/2/281

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https://www.mdpi.com/2304-8158/10/2/281

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