Effect of protease species on structure, interfacial behavior, and foaming properties of limited enzyme hydrolysis products of soybean protein isolate and mung bean protein
Xinyu Zhang, Xiaojie Ma, Shinuo Cao, Xiang Fei, Hui Hu, Jinjin Zhu, Dominic Agyei, Qiang Wang, Aimin Shi
Topics & Concepts
Mung beanProteaseHydrolysisEnzymeChemistryProtein isolateFood scienceSoy proteinBiochemistryNeutral proteaseEnzymatic hydrolysisProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesPhytase and its Applications