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​​​​​​​​​​​​​Cereal Chemistry CoverEditor's Pick: "The improvement of the functional properties of a chickpea protein isolate through proteolysis with three proteases"​


Goertzen et al.​ describe a study to identify optimal conditions for modifying chickpea proteins for the potential generation of high-value processed materials. Approximately 15% hydrolysis with papain was shown to best augment the emulsifying, foaming, and water holding properties of chickpea protein isolates.




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