The possibilities of lowering the immunoreactive properties of hydrolysed pea globulins were examined in the presented work. The hydrolytic process with Alcalase, pepsin and trypsin was carried out at temperatures of 37 °C and 50 °C for 180 min. The highest degree of hydrolysis was obtained during hydrolysis with Alcalase (DH 25% at temperature of 50 °C). The highest reduction of immunoreactive properties of legumin and vicilin was observed after hydrolysis with trypsin (DH 12%) at 50 °C by 98% and 97.4%, respectively. Generally, the immunoreactivity of vicilin was reduced to a smaller extent than immunoreactivity of legumin during the hydrolysis processes analysed
In the light of changing nutritional trends and recommendations, yoghurt style gels from plant prote...
Soybean (Glycine max) whey was hydrolyzed for 15 min using three food-grade proteases (Alcalase, Neu...
This research focuses on examining the physicochemical, functional, and nutritional aspects of prote...
We investigated the effects of treatments with the enzymes pepsin and trypsin on the in vitro immuno...
Defatted wheat germ globulin (DWGG) was hydrolysed using the enzymes alcalase, neutrase, papain, pep...
Combinations of enzymatic hydrolysis using different proteolytic enzymes (papain, Esperase®, trypsin...
International audienceThe behavior of pea albumins (Alb) and globulins (Glob) in a denatured state t...
Proteins of pea variety Kwestor, grown in Poland, were modified with acetic or succinic anhydride (0...
International audienceThe behavior of pea albumin (Alb) and globulin (Glob) in their native state up...
In this paper, the effects of limited hydrolysis on functional properties, as well as on protein com...
The interest in agri-food residues and their valorization has grown considerably, and many of them a...
The chickpea vicilin-like globulin was isolated and chromatographed on Sepharose CL-6B and Sephacryl...
The aim of this study was to investigate the effects of partial enzymatic hydrolysis on functional p...
The quality improvement of plant food stuff can be achieved through modification of its protein cont...
Results of the chemical composition, techno-functional properties and sensory perceptions from the e...
In the light of changing nutritional trends and recommendations, yoghurt style gels from plant prote...
Soybean (Glycine max) whey was hydrolyzed for 15 min using three food-grade proteases (Alcalase, Neu...
This research focuses on examining the physicochemical, functional, and nutritional aspects of prote...
We investigated the effects of treatments with the enzymes pepsin and trypsin on the in vitro immuno...
Defatted wheat germ globulin (DWGG) was hydrolysed using the enzymes alcalase, neutrase, papain, pep...
Combinations of enzymatic hydrolysis using different proteolytic enzymes (papain, Esperase®, trypsin...
International audienceThe behavior of pea albumins (Alb) and globulins (Glob) in a denatured state t...
Proteins of pea variety Kwestor, grown in Poland, were modified with acetic or succinic anhydride (0...
International audienceThe behavior of pea albumin (Alb) and globulin (Glob) in their native state up...
In this paper, the effects of limited hydrolysis on functional properties, as well as on protein com...
The interest in agri-food residues and their valorization has grown considerably, and many of them a...
The chickpea vicilin-like globulin was isolated and chromatographed on Sepharose CL-6B and Sephacryl...
The aim of this study was to investigate the effects of partial enzymatic hydrolysis on functional p...
The quality improvement of plant food stuff can be achieved through modification of its protein cont...
Results of the chemical composition, techno-functional properties and sensory perceptions from the e...
In the light of changing nutritional trends and recommendations, yoghurt style gels from plant prote...
Soybean (Glycine max) whey was hydrolyzed for 15 min using three food-grade proteases (Alcalase, Neu...
This research focuses on examining the physicochemical, functional, and nutritional aspects of prote...