In Vitro Digestion and Colonic Fermentation of UHT Treated Faba Protein Emulsions: Effects of Enzymatic Hydrolysis and Thermal Processing on Proteins and Phenolics

In Vitro Digestion and Colonic Fermentation of UHT Treated Faba Protein Emulsions: Effects of Enzymatic Hydrolysis and Thermal Processing on Proteins and Phenolics

Faba bean (<i>Vicia faba</i> L.) protein is a new plant protein alternative source with high nutrient content especially protein and phenolic compounds. The present study investigated physicochemical properties, phenolic content, antioxidant potential, and short chain fatty acids (SCFAs)...

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Bibliographic Details
Main Authors: Jingyu Gu, Minhao Li, Malik Adil Nawaz, Regine Stockmann, Roman Buckow, Hafiz A. R. Suleria
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Nutrients
Subjects:
faba proteins
enzymatic hydrolysis
UHT processing
emulsion
phenolic compounds
in vitro digestion
Online Access:https://www.mdpi.com/2072-6643/15/1/89

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https://www.mdpi.com/2072-6643/15/1/89

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