Functional properties of pea (Pisum sativum, L.) protein isolates modified with chymosin

International Journal of Molecular Sciences

Volumn 12, Issue 12, 2011, Pages 8372-8387

  Barać, Miroljub ^a   Čabrilo, Slavica ^b   Pešić, Mirjana ^a   Stanojević, Sladana ^a   Pavlićević, Milica ^a   Maćej, Ognjen ^a   Ristić, Nikola ^a  

^a UNIVERSITY OF BELGRADE   (Serbia)

^b High Technical School of Vocational Studies   (Serbia)

Author keywords

Chymosin; Functional properties; Isolate; Partial hydrolysis

Indexed keywords

AVENIN; CHYMOSIN; CONVICILIN; LYPOXIGENASE; PEA PROTEIN; PROTEINASE INHIBITOR; SULFUR AMINO ACID; UNCLASSIFIED DRUG; VEGETABLE PROTEIN; VICILIN; EMULSION; PROTEIN HYDROLYSATE;

AMINO ACID COMPOSITION; ARTICLE; CONTROLLED STUDY; EMULSIFYING ACTIVITY INDEX; EMULSION; FOAM CAPACITY; FOAM STABILITY; FOAMING; MOLECULAR WEIGHT; PEA; PH; PROTEIN AGGREGATION; PROTEIN ANALYSIS; PROTEIN HYDROLYSIS; PROTEIN ISOLATION; SOLUBILITY; CHEMISTRY; HYDROLYSIS; METABOLISM;

CHYMOSIN; EMULSIONS; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; PEAS; PLANT PROTEINS; PROTEIN HYDROLYSATES;

EID: 84055221880     PISSN: None     EISSN: 14220067     Source Type: Journal    
DOI: 10.3390/ijms12128372     Document Type: Article

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