Structural Modification of Jackfruit Leaf Protein Concentrate by Enzymatic Hydrolysis and Their Effect on the Emulsifier Properties

Jackfruit leaf protein concentrate (LPC) was hydrolyzed by pepsin (H–Pep) and pancreatin (H–Pan) at different hydrolysis times (30–240 min). The effect of the enzyme type and hydrolysis time of the LPC on the amino acid composition, structure, and thermal properties and its relationship with the for...

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Egile Nagusiak:	Carolina Calderón-Chiu, Montserrat Calderón-Santoyo, Julio César Barros-Castillo, José Alfredo Díaz, Juan Arturo Ragazzo-Sánchez
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	MDPI AG 2022-09-01
Saila:	Colloids and Interfaces
Gaiak:	jackfruit leaf protein concentrate leaf protein hydrolysate enzymatic hydrolysis amino acid profile secondary structure
Sarrera elektronikoa:	https://www.mdpi.com/2504-5377/6/4/52
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