Effect of temperature and enzyme/substrate ratio on the hydrolysis of pea protein isolates by trypsin
Two pea protein isolates, Pisane and Propulse, were hydrolysed by trypsin. The degree of hydrolysis (DH) was computed using a pH-stat method. Enzymatic treatment of the pea protein isolates was conducted at four different temperatures, namely 35, 40, 45 and 50°C. The relationship between DH and E/S...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2002-02-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200201-0001_effect-of-temperature-and-enzyme-substrate-ratio-on-the-hydrolysis-of-pea-protein-isolates-by-trypsin.php |