Membrane fractionation improved the multifunctional properties of fava bean protein hydrolysate
In this study, the effects of membrane ultrafiltration and peptide size on the amino acid profile and in vitro bioactive properties of fava bean pepsin protein hydrolysate (FBPH) were determined. FBPH was fractionated sequentially using regenerated cellulose membranes with molecular weight cut-offs...
Збережено в:
| Автори: | , |
|---|---|
| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Elsevier
2025-12-01
|
| Серія: | Applied Food Research |
| Предмети: | |
| Онлайн доступ: | http://www.sciencedirect.com/science/article/pii/S2772502225008121 |
| Теги: |
Немає тегів, Будьте першим, хто поставить тег для цього запису!
|