Keun Suk Lee on Muck Rack

Keun Suk Lee

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Improved digestibility and bioavailability of pea protein following enzymatic treatment and fermentation by lactic acid bacteria - Food Science and Biotechnology

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By Byung-Yong Kim, Hyeon Deok Kim, Keun Suk Lee, Hyeon Deok
| Springer
Abstract Peas (Pisum sativum L.) have a potential commercial value because of their high protein content, non-GMO status, low allergenicity. This study examined changes in the digestion and absorption properties of enzyme-modified and fermented pea protein (EFPP) produced through enzymatic treatment of pea protein and fermentation with lactic acid bacteria. EFPP was digested 22.50% more than isolated pea protein (IPP) during the first 15 min in vitro digestion model.
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