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...

Täydet tiedot

Bibliografiset tiedot
Päätekijät: Xixiang Shuai, Lizhi Gao, Qin Geng, Ti Li, Xuemei He, Jun Chen, Chengmei Liu, Taotao Dai
Aineistotyyppi: Artikkeli
Kieli:English
Julkaistu: MDPI AG 2022-08-01
Sarja:Foods
Aiheet:
pea protein
moderate enzymatic hydrolysis
structure properties
functional properties
Linkit:https://www.mdpi.com/2304-8158/11/15/2368

Internet

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

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