Tailoring soy protein/corn zein mixture by limited enzymatic hydrolysis to improve digestibility and functionality

This study aimed to modify plant protein mixture to improve their functionality and digestibility by limited hydrolysis. Soy protein isolate and corn zein were mixed at the ratio of 5:1 (w/w), followed by limited hydrolysis using papain from 15 to 30 min. The structural characteristics, in vitro dig...

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Bibliographic Details

Published in:	Food Chemistry: X
Main Authors:	Dongjing Wu, Wei Wu, Na Zhang, Olugbenga P. Soladoye, Rotimi E. Aluko, Yuhao Zhang, Yu Fu
Format:	Article
Language:	English
Published:	Elsevier 2024-10-01
Subjects:	Soy protein isolate Zein Plant proteins Limited hydrolysis Protein functionality Protein modification
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157524004383