Investigating structure, biological activity, peptide composition and emulsifying properties of pea protein hydrolysates obtained by cell envelope proteinase from Lactobacillus delbrueckii subsp. bulgaricus
Xiaoying Zhang, Yuqing Tang, Cheng Hong, Jingjing Zhang, Shuang Zhang
Topics & Concepts
HydrolysateHydrolysisChemistryDPPHABTSAntioxidantPeptideLactobacillusBiochemistryFood scienceChromatographyFermentationProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsInsect Utilization and Effects