Functional Properties of Pea (Pisum sativum, L.) Protein Isolates Modified with Chymosin

Functional Properties of Pea (Pisum sativum, L.) Protein Isolates Modified with Chymosin

In this paper, the effects of limited hydrolysis on functional properties, as well as on protein composition of laboratory-prepared pea protein isolates, were investigated. Pea protein isolates were hydrolyzed for either 15, 30 and 60 min with recombined chymosin (Maxiren). The effect of enzymatic a...

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Bibliographic Details
Main Authors: Nikola Ristić, Milica Pavlićević, Ognjen Maćej, Slađana Stanojević, Mirjana Pešić, Slavica Čabrilo, Miroljub Barać
Format: Article
Language:English
Published: MDPI AG 2011-11-01
Series:International Journal of Molecular Sciences
Subjects:
partial hydrolysis
chymosin
isolate
functional properties
Online Access:http://www.mdpi.com/1422-0067/12/12/8372/

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http://www.mdpi.com/1422-0067/12/12/8372/

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