Heat-pretreatment and enzymolysis behavior of the lotus seed protein.

  title={Heat-pretreatment and enzymolysis behavior of the lotus seed protein.},
  author={A-Dan Pan and Hong-yan Zeng and Gohi Bi Foua Claude Alain and Bo Feng},
  journal={Food chemistry},
Lotus seed protein (LSP) was heat-pretreated before enzymolysis in order to seek a greater degree of hydrolysis (DH) during enzymatic hydrolysis. The parameters including substrate concentration, temperature, pH, and papain concentration were optimized by response surface methodology in the enzymolysis of the heat-pretreated LSP. The influence of substrate concentration on the non-pretreated LSP enzymolysis was assessed, and the enzymolysis was found to obey the Haldane model with inhibition by… CONTINUE READING

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