Effect of pressure or temperature pretreatment of isolated pea protein on properties of the enzymatic hydrolysates

Food Research International

Volumn 54, Issue 2, 2013, Pages 1528-1534

  Chao, Dongfang ^a   He, Rong ^a,b   Jung, Stephanie ^c   Aluko, Rotimi E ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

^b NANJING UNIVERSITY OF FINANCE AND ECONOMICS   (China)

^c IOWA STATE UNIVERSITY   (United States)

Author keywords

Alcalase; Angiotensin converting enzyme; High pressure pretreatment; Isolated pea protein (IPP); Protein hydrolysate; Renin

Indexed keywords

ALCALASE; ANGIOTENSIN-CONVERTING ENZYME; PEA PROTEINS; PRE-TREATMENT; PROTEIN HYDROLYSATE; RENIN;

ENZYMES; FLUORESCENCE SPECTROSCOPY; HYDROLYSIS; PEPTIDES;

COMPENSATION (PERSONNEL);

EID: 84887001596     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.09.020     Document Type: Article

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