Improved digestibility and bioavailability of pea protein following enzymatic treatment and fermentation by lactic acid bacteria

Keyphrases

• Lactic Acid Bacteria 100%
• Enzymatic Treatment 100%
• Enzymatic Fermentation 100%
• Pea Protein 100%
• Fermentation 16%
• Fourier Transform Infrared Spectroscopy (FT-IR) 8%
• Average Molecular Weight 8%
• Protein Secondary Structure 8%
• Absorption Properties 8%
• Gel Permeation Chromatography 8%
• Enzyme Treatment 8%
• High Bioavailability 8%
• High Protein 8%
• Secondary Structure 8%
• Model Enzyme 8%
• Commercial Value 8%
• Caco-2 Cell Monolayer 8%
• Pisum Sativum 8%
• Digestion Property 8%
• Allergenicity 8%
• Non-GMO 8%
• In Vitro Digestion Model 8%

Food Science

• Lactic Acid Bacteria 100%
• Digestibility 100%
• Enzymatic Treatment 100%
• Pea Protein 100%
• Fourier Transform Infrared Spectroscopy 8%
• Pea 8%
• Protein Content 8%
• in Vitro Digestion 8%