Enzymatic hydrolysis improves the stability of UHT treated faba bean protein emulsions

Malik Adil Nawaz,Roman Buckow,Hema Jegasothy,Regine Stockmann

Food and Bioproducts Processing（2022）

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摘要

•Colloidal stability properties of hydrolysed faba bean protein concentrates were established.•Extended DH resulted in reduced protein solubility and surface hydrophobicity.•Limited DH (16%) improved emulsification properties.•Excessive hydrolysis (DH 30–35%) reduced emulsifying ability.

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关键词

Faba,Bean protein,Protease,Hydrolysis,O/W emulsion,Colloidal stability

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