| pea |
hydrolysis
with 11 proteolytic enzymes |
changes within the molecular
weight distribution depending
on the degree of hydrolysis; improved
solubility and foaming and emulsifying properties |
(25) |
| pea |
freeze–thaw cycling |
improved water and oil absorption capacities
and foaming and
emulsifying properties |
(26) |
| chickpea |
hydrolysis with three proteases |
changes in amino acid profile; decreased trypsin and chymotrypsin inhibitory activities; changes in protein quality depending
on the degree of hydrolysis |
(27) |
| fava bean |
ultrasound-assisted alkaline
treatment |
dissociation of larger aggregates, increased surface hydrophobicity, decreased free sulfhydryl groups, improved solubility and emulsifying and foaming properties |
(28) |
| mung bean |
microwave-assisted phosphorylation |
introduction of phosphate groups to
the structure, alterations
in secondary structure, increased electronegativity and solubility; improved water-holding and oil-binding capacities and foaming
and emulsifying properties |
(29) |
