INFLUENCE OF ENZYMATIC TREATMENT ON THE PEA PROTEIN QUALITY
Abstract
Pea protein quality after enzymatic hydrolysis by Aspergillus saitoi protease has been studied. This treatment has been carried out with the aim to improve the nutritive value, increasing the digestibility and decreasing antinutritive factors. Total protein, essential amino acids and trypsin inhibitor content have been determined, and electrophoretic image has been obtained. Enzymatic treatment did not modified total protein and essential amino acids content and did not increase in vitro digestibility. However, trypsin inhibitor content was reduced and a higher number of electrophoretic protein fractions was observed, mainly when 2- mercaptoethanol was added.Downloads
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