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Trypsin Hydrolysis Effects on Hemp Protein by Anisa Tridiyani is a document available to read on EtoBox.

This document investigates the effects of limited enzymatic hydrolysis with trypsin on the functional properties of hemp protein isolate (HPI). Trypsin was used to induce limited hydrolysis of HPI, as confirmed by SDS-PAGE and SEC analyses. Functional properties including protein solubility, thermal properties, emulsifying ability, foaming properties, and water and fat holding capacities were evaluated for the hydrolyzed HPI. The hydrolysis improved protein solubility but decreased other functional properti

Author

Anisa Tridiyani

Language

EN