Effect of enzyme‐assisted hydrolysis on protein pattern, technofunctional, and sensory properties of lupin protein isolates using enzyme combinations

Effect of enzyme‐assisted hydrolysis on protein pattern, technofunctional, and sensory properties of lupin protein isolates using enzyme combinations

Abstract The modification of lupin protein isolates (LPI) by means of enzymatic hydrolysis (Lupinus angustifolius cultivar Boregine) was performed with four enzyme preparations (Alcalase 2.4 L, Papain, Corolase 7089, and Neutrase 0.8 L) in a one‐ and two‐step process to determine the efficacy for th...

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Bibliographic Details
Main Authors: Katharina Schlegel, Katharina Sontheimer, Peter Eisner, Ute Schweiggert‐Weisz
Format: Article
Language:English
Published: Wiley 2020-07-01
Series:Food Science & Nutrition
Subjects:
enzymatic hydrolysis
lupin protein isolate
protein functionality
sensory properties
sodium dodecylsulfate–polyacrylamide gel electrophoresis
Online Access:https://doi.org/10.1002/fsn3.1286

Internet

https://doi.org/10.1002/fsn3.1286

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