Whey proteins, dueto their high nutritional value, are generally hydrolyzed to reduce the allergenicity and used as ingredients in many special products, such as infant formulae, geriatric products, high energy supplements ...

Tensoactive species obtained by papain hydrolysis of soy protein were characterized structurally and physicochemically, and their foam-forming and -stabilizing capacity studied. Protein structural changes upon reaction ...

We have developed new surfactant agents based on hydrolyzed soybean proteins using papain, and we have studied their ability to form and stabilize emulsions. The interfacial behavior and the emulsifying properties were ...

The proteolytic activity of 12 lactic acid bacteria (LAB) strains, assayed on soy protein extract at a temperature of 37 °C for 6 h, was evaluated by SDS-PAGE, reverse-phase HPLC and free-amino acid analyses. The results ...

Several protein sources can be used to produce bioactive peptides with angiotensin I-converting enzyme (ACE) inhibit- tory activity. Protein concentrates from ungerminated and germinated lima bean Phaseolus lunatus seed ...