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Effects of enzymatic hydrolysis on conformational and functional properties of chickpea protein isolate

Abir Mokni Ghribi1, Ines Maklouf Gafsi1, Assaâd Sila2

  • 1Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Route de Soukra, 3038 Sfax, Tunisia.

Food Chemistry
|May 16, 2015
PubMed

Keywords:
Chickpea protein isolatesConformationEnzymatic hydrolysisFunctional properties

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