Emulsification performance and interfacial properties of enzymically hydrolyzed peanut protein isolate pretreated by extrusion cooking

Article English OPEN
Chen, L; Chen, J; Yu, L; Wu, K; Zhao, M;
  • Publisher: Elsevier

In this study, peanut protein isolate (PPI) was modified with extrusion pretreatment and papain-induced proteolysis. SDS-polyacrylamide gel electrophoresis showed that extrusion pretreatment conducted at 130 °C substantially increased the protease accessibilities of the... View more
Share - Bookmark