Hydrolysis of chickpea proteins with Flavourzyme immobilized on glyoxyl-agarose gels improves functional properties

Food Science and Technology International

Volumn 19, Issue 3, 2013, Pages 217-223

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

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Chickpea proteins; enzymatic hydrolysis; Flavourzyme; functional properties; immobilized enzyme

Indexed keywords

CHEMICAL COMPOSITIONS; DEGREE OF HYDROLYSIS; EMULSIFYING ACTIVITY; FLAVOURZYME; FUNCTIONAL PROPERTIES; IMMOBILIZED ENZYME; ISO-ELECTRIC POINTS; MULTIPOINT COVALENT ATTACHMENTS;

ENZYMATIC HYDROLYSIS; ENZYME IMMOBILIZATION; SOLUBILITY;

PROTEINS;

FLAVOURZYME; GLYOXYL AGAROSE; GLYOXYLIC ACID DERIVATIVE; IMMOBILIZED ENZYME; PROTEINASE; SEPHAROSE; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; CHICKPEA PROTEINS; CICER; FUNCTIONAL PROPERTIES; HYDROLYSIS; METABOLISM; PH;

CHICKPEA PROTEINS; ENZYMATIC HYDROLYSIS; FLAVOURZYME; FUNCTIONAL PROPERTIES; IMMOBILIZED ENZYME;

CICER; ENDOPEPTIDASES; ENZYMES, IMMOBILIZED; GLYOXYLATES; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; PLANT PROTEINS; SEPHAROSE;

EID: 84878088426     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013212442197     Document Type: Article

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