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- W2384232876 abstract "In this study, the effects of limited trypsin hydrolysis and heating treatment on physicochemical and functional properties of buchwheat protein isolate (BPI) were investigated. Results indicated that higher hydrolysis degree could result in the improvement of protein solubility and emulsification stability, and the reduction of surface hydrophobicity, emulsifying ability and stability, and foaming ability and foam stability. However, heating treatment could lead to the increase of protein solubility, surface hydrophobicity and foaming ability, and the decrease of emulsifying activity and emulsifying stability. Moreover, heating treatment could inhibit the reduction trend of foam stability due to decreasing hydrolysis degree." @default.
- W2384232876 created "2016-06-24" @default.
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- W2384232876 date "2010-01-01" @default.
- W2384232876 modified "2023-09-25" @default.
- W2384232876 title "Effect of Trypsin Hydrolysis on Functional Properties of Buckwheat Protein Isolate" @default.
- W2384232876 hasPublicationYear "2010" @default.
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