Effect of Hydrothermal Cooking Combined with High-Pressure Homogenization and Enzymatic Hydrolysis on the Solubility and Stability of Peanut Protein at Low pH

A novel method combining high-pressure homogenization with enzymatic hydrolysis and hydrothermal cooking (HTC) was applied in this study to modify the structure of peanut protein, thus improving its physicochemical properties. Results showed that after combined modification, the solubility of peanut...

पूर्ण विवरण

में बचाया:
ग्रंथसूची विवरण
मुख्य लेखकों: Jiaxiao Li, Aimin Shi, Hongzhi Liu, Hui Hu, Qiang Wang, Benu Adhikari, Bo Jiao, Marc Pignitter
स्वरूप: Artigo
भाषा:Inglês
प्रकाशित: MDPI AG 2022-04-01
श्रृंखला:Foods
विषय:
peanut protein
hydrothermal cooking
combined modification
low pH
physicochemical properties
protein structure
ऑनलाइन पहुंच:https://www.mdpi.com/2304-8158/11/9/1289
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