Effect of Alcalase Modification of Yellow Lupin (Lupinus luteus L.) Protein Isolate on Some Functional Properties and Antioxidant Activity

Effect of Alcalase Modification of Yellow Lupin (Lupinus luteus L.) Protein Isolate on Some Functional Properties and Antioxidant Activity

Protein isolate obtained from sweet yellow lupin (Lupinus luteus L.) and its Alcalase hydrolysates were examined for their functional and antioxidant properties in relation to surface hydrophobicity of proteins and peptides and molecular weight distribution. Enzymatic hydrolysis improved the foaming...

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Bibliographic Details
Main Authors:	Iwona Tesarowicz, Agnieszka Zawiślak, Ireneusz Maciejaszek, Krzysztof Surówka
Format:	Article
Language:	English
Published:	Wiley 2022-01-01
Series:	International Journal of Food Science
Online Access:	http://dx.doi.org/10.1155/2022/6187441
Tags:	Add Tag No Tags, Be the first to tag this record!

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