The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate

Author:

Avramenko Nicole A.,Low Nicholas H.,Nickerson Michael T.

Funder

Saskatchewan Ministry of Agriculture Development Fund

Saskatchewan Pulse Growers

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid;Adler-Nissen;Journal of Agricultural and Food Chemistry,1979

2. Alsohaimy, S. A., Sitohy, M. Z., & El-Masry, R. A. (2007). Isolation and partial characterization of chickpea, lupine and lentil seed proteins. 3, 123-129.

3. Structure-function relationships of cowpea (Vigna unguiculata) globulin isolate: influence of pH and NaCl on the physicochemical and functional properties;Aluko;Food Chemistry,1995

4. Official methods of analysis of AOAC International;AOAC,2003

5. Angiotensin I-converting enzyme inhibitory properties of lentil protein hydrolysates: Determination of the kinetics of inhibition;Barbana;Food Chemistry,2011

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