Snapshot of proteomic changes in Aspergillus oryzae during various stages of fermentative processing of pea protein isolate

Snapshot of proteomic changes in Aspergillus oryzae during various stages of fermentative processing of pea protein isolate

Pea (Pisum sativum) is one of the most abundant and sustainable alternate source of protein. Although pea proteins have good quantities of most of the essential amino acids, they have a limited supply of tryptophan, methionine and cysteine. Moreover, pea proteins have poor techno-functional properti...

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Bibliographic Details
Main Authors: Prem Prakash Das, Caishuang Xu, Yuping Lu, Azita Khorsandi, Takuji Tanaka, Darren Korber, Michael Nickerson, Nandhakishore Rajagopalan
Format: Article
Language:English
Published: Elsevier 2023-07-01
Series:Food Chemistry: Molecular Sciences
Subjects:
Pisum sativum
Aspergillus oryzae
Solid-state fermentation
Pea protein isolate
Methionine synthase
Pea proteomics
Online Access:http://www.sciencedirect.com/science/article/pii/S2666566223000096

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http://www.sciencedirect.com/science/article/pii/S2666566223000096

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