Effect of enzyme hydrolysis on the physicochemical, functional, and nutritional properties of pea and faba bean protein isolates
Joy Sareen, Dai Shi, Andrea K. Stone, Caishuang Xu, Brittany Polley, James D. House, Pankaj Bhowmik, Nandhakishore Rajagopalan, Takuji Tanaka, Michael T. Nickerson
Topics & Concepts
HydrolysisChemistryEmulsionTrypsinChromatographyEsterasePea proteinEnzymatic hydrolysisEnzymeFood scienceBiochemistryProteins in Food SystemsPhytase and its ApplicationsProtein Hydrolysis and Bioactive Peptides