Effects of grinding and thermal treatments on hydrolysis susceptibility of pea proteins (Pisum sativum L.)

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 8, 2005, Pages 3057-3064

  Le Gall, Maud ^a   Guéguen, Jacques ^a   Séve, Bernard ^a   Quillien, Laurence ^a  

^a CEMAGREF   (France)

Author keywords

Enzymatic hydrolysis; Pea; Protein; Remaining peptides; Technological treatment

Indexed keywords

ALBUMIN; AVENIN; ENZYME; LECTIN; PEPSIN A; PEPTIDE; PROTEIN; SOLVENT; TRYPSIN; VEGETABLE PROTEIN; VICILIN;

ARTICLE; ENZYME DEGRADATION; EXTRACTION; GRINDING; HEAT TREATMENT; HEATING; HYDROLYSIS; IMMUNOBLOTTING; IN VITRO STUDY; MASS SPECTROMETRY; PARTICLE SIZE; PEA; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; PROTEIN HYDROLYSIS; SPECTROMETRY;

PISUM SATIVUM; SATIVUM;

EID: 17144410327     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf040314w     Document Type: Article

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