Effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gels

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Partial enzymatic hydrolysis is frequently used as strategy to improve the functional and nutritional properties of vegetable proteins. The aim of this work was to evaluate the hydrolysis of quinoa proteins, as well as the functional and antioxidant properties of their acid-induced gels. In order to...

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Autores principales: Galante, Micaela, De Flaviis, Riccardo, Boeris, Valeria, Spelzini, Darío
Formato: article artículo acceptedVersion
Lenguaje:Inglés
Publicado: Elsevier 2020
Materias:
Acid-induced gels
Vegetable proteins
Enzymatic hydrolysates
Acceso en línea:http://hdl.handle.net/2133/18109
http://hdl.handle.net/2133/18109
Aporte de:
Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) de Universidad Nacional de Rosario

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