Improvement of functional properties of chickpea proteins by hydrolysis with immobilised Alcalase

Food Chemistry

Volumn 122, Issue 4, 2010, Pages 1212-1217

  Yust, María del Mar ^a   Pedroche, Justo ^a   Millán Linares, María del Carmen ^a   Alcaide Hidalgo, Juan María ^a   Millán, Francisco ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Chickpea hydrolysates; Functional properties; Immobilised Alcalase

Indexed keywords

AGAROSE; PROTEIN HYDROLYSATE; SUBTILISIN; VEGETABLE PROTEIN;

ARTICLE; CHICKPEA; CONTROLLED STUDY; EMULSION; ENZYME ACTIVITY; ENZYME IMMOBILIZATION; ENZYME STABILITY; ISOELECTRIC POINT; NONHUMAN; PH; PROTEIN FUNCTION; PROTEIN HYDROLYSIS; ROOM TEMPERATURE; SOLUBILITY; THERMOSTABILITY;

CICER ARIETINUM;

EID: 77951939050     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.121     Document Type: Article

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