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Functional Properties of Pea (Pisum sativum, L.) Protein Isolates Modified with Chymosin
In this paper, the effects of limited hydrolysis on functional properties, as well as on protein composition of laboratory-prepared pea protein isolates, were investigated. Pea protein isolates were hydrolyzed for either 15, 30 and 60 min with recombined chymosin (Maxiren). The effect of enzymatic a...
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| Asıl Yazarlar: | , , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Molecular Diversity Preservation International (MDPI)
2011
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3257075/ https://ncbi.nlm.nih.gov/pubmed/22272078 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ijms12128372 |
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