Effects of Moderate Enzymatic Hydrolysis on Structure and Functional Properties of Pea Protein.

Foods · 2022 · PMC9368430 · PMID 35954136

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an increasing trendno p-value reported

After the four enzymes’ treatment, the foaming ability of PP treated with flavourzyme, alcalase, and trypsin showed an increasing trend and then decreased, reaching the best levels at 6% (101.48%), 6% (164.44%), and 4% (168.88%) of DH , respectively.

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