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Effects of Enzymatic Hydrolysis of Fava Bean Protein Isolate by Alcalase on the Physical and Oxidative Stability of Oil-in-Water Emulsions
[Image: see text] Fava bean protein isolate (FBPI) was hydrolyzed by Alcalase with different degrees of hydrolysis (DHs), and the role of hydrolysates in oil-in-water (O/W) emulsion stability was investigated. Four emulsions, DH0, DH4, DH9, and DH15, were prepared by 1% (w/v) FBPI hydrolysates with...
Gardado en:
| Publicado en: | J Agric Food Chem |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
American Chemical
Society
2019
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| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6750860/ https://ncbi.nlm.nih.gov/pubmed/31117491 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/acs.jafc.9b00914 |
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