Functional properties and emulsion stability of wheat gluten hydrolysates produced by endopeptidases from Bacillus licheniformis and Bacillus amyloliquefaciens
Gluten hydrolysates (GHs) were prepared using endopeptidases, alcalase, and neutrase. Characteristics of both enzymes including UV spectrophotometry, protein content, enzyme activity, and productivity, temperature, pH, hydrolysis time, and the combination ratio of the enzymes were determined. The de...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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University of Tehran
2022-06-01
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| Series: | Journal of Food and Bioprocess Engineering |
| Subjects: | |
| Online Access: | https://jfabe.ut.ac.ir/article_87389.html |