Properties and molecular-structural features of enzymatically hydrolyzed proteins of pea isolate and secondary starch-protein product

The study examined the functional characteristics and molecular structure of the enzymatically hydrolyzed pea isolate and secondary starch-protein product obtained by enzymatic extraction of flour using domestic carbohydrases and protease. A relationship was established between the structural featur...

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Bibliographic Details

Published in:	Пищевые системы
Main Authors:	D. S. Kulikov, A. A. Korolev, V. A. Pchelkina
Format:	Article
Language:	Russian
Published:	Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems 2025-07-01
Subjects:	pea flour proteins enzymes isolate starch-protein product secondary structure functional properties digestibility
Online Access:	https://www.fsjour.com/jour/article/view/777