Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates

Name: Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates
Creator: Verónica García Arteaga
Published: 2020-02-06T16:23:42.410Z
Keywords: Enzymatic Activity, Protein Hydrolysis, Pea

García Arteaga, Verónica; Apéstegui Guardia, Marijose; Muranyi, Isabel; Schweiggert-Weisz, Ute; Eisner, Peter

doi:10.17632/ddf6tpn2vb.1

Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates

Published: 6 February 2020| Version 1 | DOI: 10.17632/ddf6tpn2vb.1

Contributors:

Verónica García Arteaga, Marijose Apéstegui Guardia, Isabel Muranyi, Ute Schweiggert-Weisz, Peter Eisner

Description

Results of the chemical composition, techno-functional properties and sensory perceptions from the eleven enzymes used for hydrolysis of pea protein isolates expressed as means ± standard deviation

Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates

Description

Files

Categories

Licence