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Effect of processing and storage on protein and lipid composition of peas

✍ Scribed by Ahmed A. El-Refai; Mahmoud S. Gouda; Kamal A. Ammar

Publisher: Elsevier Science
Year: 1987
Tongue: English
Weight: 524 KB
Volume: 23
Category: Article
ISSN: 0308-8146
DOI: 10.1016/0308-8146(87)90005-7

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to room temperature and filtered. pH of supernatant was adjusted to 6.5 with Ca(OH),, centrifuged and dried by lyophilization. Papain h ~d r o / ~x i . ~: 500 g of casein were suspended in 5 1 of water and pH was adjusted to 6.5. A suspension of casein was heated to 37 'C and 2 g of papain were add