Development and characterization of yellow pea protein hydrolysate: a potentially new high added value ingredient

Keyphrases

• High Added Value 100%
• Yellow Pea Protein 100%
• Pea Protein Hydrolysate 100%
• Technological Properties 66%
• Lysine 33%
• Nutritional Value 33%
• Proximate Composition 33%
• Pisum Sativum 33%
• Biological Activity 33%
• Bioactivity 33%
• Europe 33%
• Antiradical Activity 33%
• Antimicrobial Activity 33%
• Antioxidant Activity 33%
• Antihypertensive Drugs 33%
• Dipeptidyl peptidase-4 (DPP-4) 33%
• Lipids 33%
• Legumes 33%
• Starch 33%
• Endopeptidase 33%
• Food Industry 33%
• Flour 33%
• Average Molecular Weight 33%
• Enzymatic Treatment 33%
• Bioactive Properties 33%
• Nutritional Profile 33%
• New Ingredients 33%
• Nitrogen Content 33%
• Mediterranean Region 33%
• DPPH Assay 33%
• Amino Nitrogen 33%
• High Bioavailability 33%
• ABTS Assay 33%
• Protein Quality 33%
• ACE Inhibition 33%
• High-performance Fibers 33%
• Feed Industry 33%
• Protein Hydrolysate 33%
• Pea Protein Isolate 33%
• Field Pea 33%
• Total Amino Acids 33%

Food Science

• Technological Property 100%
• Protein Hydrolysate 100%
• Pea Protein 100%
• Nutrient Profiling 50%
• Lysine 50%
• DPPH Assay 50%
• ABTS Assay 50%
• Antioxidant 50%
• Proximate Composition 50%
• Starch 50%
• Bioactive Properties 50%
• Enzymatic Treatment 50%
• New Ingredients 50%
• Total Amino Acids 50%
• High nutritional Value 50%
• Pea Protein Isolate 50%
• Protein Quality 50%
• Flour Quality 50%