Properties and molecular-structural features of enzymatically hydrolyzed proteins of pea isolate and secondary starch-protein product
The study examined the functional characteristics and molecular structure of the enzymatically hydrolyzed pea isolate and secondary starch-protein product obtained by enzymatic extraction of flour using domestic carbohydrases and protease. A relationship was established between the structural featur...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2025-07-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/777 |
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