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

Autor: García Arteaga V; Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany.; Center of Life and Food Sciences Weihenstephan, Technical University of Munich, 85354 Freising, Germany., Demand V; Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany., Kern K; Fraunhofer Institute for Cell Therapy and Immunology IZI, 04103 Leipzig, Germany., Strube A; Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany., Szardenings M; Fraunhofer Institute for Cell Therapy and Immunology IZI, 04103 Leipzig, Germany., Muranyi I; Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany., Eisner P; Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany.; ZIEL-Institute for Food & Health, Technical University of Munich, 85354 Freising, Germany.; Steinbeis-Hochschule, School of Technology and Engineering, 12489 Berlin, Germany., Schweiggert-Weisz U; Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany.; Institute for Nutritional and Food Sciences, University of Bonn, 53115 Bonn, Germany.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2022 Jan 04; Vol. 11 (1). Date of Electronic Publication: 2022 Jan 04.

Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate.

Autor: García Arteaga V; Fraunhofer Institute for Process Engineering and Packaging IVV, Germany.; Center of Life and Food Sciences Weihenstephan, Technical University of Munich, Germany., Leffler S; Fraunhofer Institute for Process Engineering and Packaging IVV, Germany., Muranyi I; Fraunhofer Institute for Process Engineering and Packaging IVV, Germany., Eisner P; Fraunhofer Institute for Process Engineering and Packaging IVV, Germany.; ZIEL - Institute for Food & Health, Technical University of Munich, Germany.; Steinbeis-Hochschule, School of Technology and Engineering, Germany., Schweiggert-Weisz U; Fraunhofer Institute for Process Engineering and Packaging IVV, Germany.

Publikováno v: Current research in food science [Curr Res Food Sci] 2020 Dec 13; Vol. 4, pp. 1-10. Date of Electronic Publication: 2020 Dec 13 (Print Publication: 2021).