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Modificaciones de la proteína de guisante inducidas por calor: Implicaciones para la solubilidad y el comportamiento
Dan Li1,2, Ying Ma2, Alejandra Acevedo-Fani1
1Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand.
El tratamiento térmico mejora la solubilidad y la digestión de la proteína de guisante. La proteína de guisante calentada da como resultado partículas más pequeñas y una hidrólisis más rápida durante la digestión gástrica simulada, lo que ofrece información sobre el procesamiento de proteínas de origen vegetal.
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