Enzymatic Hydrolysis and Fermentation of Pea Protein Isolate and Its Effects on Antigenic Proteins, Functional Properties, and Sensory Profile.

García Arteaga, Verónica; Demand, Victoria; Kern, Karolin; Strube, Andrea; Szardenings, Michael; Muranyi, Isabel; Eisner, Peter; Schweiggert-Weisz, Ute

García Arteaga, Verónica; Demand, Victoria; Kern, Karolin; Strube, Andrea; Szardenings, Michael; Muranyi, Isabel; Eisner, Peter; Schweiggert-Weisz, Ute.

Afiliación

García Arteaga V; Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany.
Demand V; Center of Life and Food Sciences Weihenstephan, Technical University of Munich, 85354 Freising, Germany.
Kern K; Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany.
Strube A; Fraunhofer Institute for Cell Therapy and Immunology IZI, 04103 Leipzig, Germany.
Szardenings M; Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany.
Muranyi I; Fraunhofer Institute for Cell Therapy and Immunology IZI, 04103 Leipzig, Germany.
Eisner P; Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany.
Schweiggert-Weisz U; Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany.

Foods ; 11(1)2022 Jan 04.

Article en En | MEDLINE | ID: mdl-35010244

Palabras clave

Lactobacillus plantarum; bitterness; enzymatic hydrolysis; functional properties; lactic fermentation; pea allergens; pea protein isolate; protein solubility; sensory properties

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: Alemania

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: Alemania