Effect of limited hydrolysis on the structure and gel properties of soybean isolate proteins: A comparative study of papain or/and trypsin
Chengpeng Yin, Xiaoying Zhang, Bolin Xu, Qingkui Zhao, Shuang Zhang, Yang Li
Topics & Concepts
PapainHydrolysisTrypsinChemistryChromatographyBiochemistryEnzymeProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsPhytase and its Applications