Loading...
Effect of enzyme‐assisted hydrolysis on protein pattern, technofunctional, and sensory properties of lupin protein isolates using enzyme combinations
The modification of lupin protein isolates (LPI) by means of enzymatic hydrolysis (Lupinus angustifolius cultivar Boregine) was performed with four enzyme preparations (Alcalase 2.4 L, Papain, Corolase 7089, and Neutrase 0.8 L) in a one‐ and two‐step process to determine the efficacy for the destruc...
Na minha lista:
| Udgivet i: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
John Wiley and Sons Inc.
2019
|
| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7382160/ https://ncbi.nlm.nih.gov/pubmed/32724568 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1286 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|