Insight into the protein degradation during the broad bean fermentation process.
Hongbin LinBinbin ZhouJianhua ZhaoShiqi LiaoJinlin HanJiaxing FangPing LiuWenwu DingZhenming CheMin XuPublished in: Food science & nutrition (2022)
There is a lack of comprehensive understanding of the protein composition and protein degradation mechanism of broad beans in the fermentation stage of PXDB. This research work explored the differences in the degradation of PXDB fermented protein by different microorganisms, and provided a theoretical basis for optimizing the production of PXDB and improving the quality of PXDB.
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