Effect of Different Classes of Proteases on the Techno-Functional Properties of Pea Protein Isolates

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DOI:10.1134/S0003683824010083
作者：I. V. Kravchenko,?V. A. Furalyov,?E. V. Kostyleva,?A. S. Sereda,?E. I. Kurbatova,?N. V. Tsurikova,?E. S. Pshennikova,?T. V. Boyarintseva,?V. O. Popov,?A. N. Fedorov
文献类型：期刊论文
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Springer

Abstract：The effect of four enzyme preparations: bacillolysin, agroprot, protozyme and protozyme C (Russia) on solubility, emulsifying activity, emulsion stability, foaming and foam stability of isol

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