Art

J-GLOBAL ID：202002278665836760   Reference number：20A0618585

Effect of fermentation time on the physicochemical and functional properties of pea protein-enriched flour fermented by Aspergillus oryzae and Aspergillus niger

Aspergillus oryzae及びAspergillus nigerにより発酵したエンドウ蛋白質強化粉の物理化学的及び機能的性質に及ぼす発酵時間の影響【JST・京大機械翻訳】

Author (5)： Kumitch Hayley M. (Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada) ,  Stone Andrea K. (Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada) ,  Nickerson Michael T. (Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada) ,  Korber Darren R. (Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada) ,  Tanaka Takuji (Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada)
Material： Cereal Chemistry  (Cereal Chem)
Volume： 97  Issue： 2  Page： 416-428  Publication year： 2020 
JST Material Number： B0245A  ISSN： 0009-0352  CODEN： CECHAF  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)

Abstract/Point： BACKGROUND AND OBJECTIVES: Pea...

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Thesaurus term： foaming(action) ,  solubility(ratio) ,  nitrogen ,  emulsification ,  hydrolysis ,  *physical chemistry ,  *Pisum sativum ,  *fermentation ,  *Aspergillus niger ,  *protein ,  pH ,  *powder ,  surface charge ,  *Aspergillus oryzae ,  hydration

Author keywords (6)： degree of hydrolysis ,  functionality ,  oil-holding capacity ,  solid-state fermentation ,  surface properties ,  water hydration capacity

JST classification (2)： Protein  (FJ09020N) ,  Vegetables and processed vegetable products  (FJ11020O)

Terms in the title (7)： Aspergillus ,  発酵 ,  エンドウ ,  蛋白質 ,  強化 ,  性質 ,  発酵時間