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

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 (<i>DH</i>) with 2%, 4%, 6%, and 8% on the structural and functional properties of PP. Enzymatic modif...

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Bibliographic Details
Main Authors: Xixiang Shuai, Lizhi Gao, Qin Geng, Ti Li, Xuemei He, Jun Chen, Chengmei Liu, Taotao Dai
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Foods
Subjects:
pea protein
moderate enzymatic hydrolysis
structure properties
functional properties
Online Access:https://www.mdpi.com/2304-8158/11/15/2368

Internet

https://www.mdpi.com/2304-8158/11/15/2368

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