Enzymatic hydrolysis of lupin protein isolates—Changes in the molecular weight distribution, technofunctional characteristics, and sensory attributes

Enzymatic hydrolysis of lupin protein isolates (LPI; Lupinus angustifolius L.) was performed with nine different protease preparations to investigate their effect on technofunctionality, sensory properties, and the integrity of the proteins to estimate the reduction of the immunoreactivity. Alcalase...

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Dades bibliogràfiques
Publicat a:Food Sci Nutr
Autors principals: Schlegel, Katharina, Sontheimer, Katharina, Hickisch, Andrea, Wani, Ali Abas, Eisner, Peter, Schweiggert‐Weisz, Ute
Format: Artigo
Idioma:Inglês
Publicat: John Wiley and Sons Inc. 2019
Matèries:
Original Research
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC6694422/
https://ncbi.nlm.nih.gov/pubmed/31428363
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1139
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