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Enhancing the functional properties of hydrolyzed pea proteins using trypsin and Papain through Maillard conjugation with pea starch and other non-starch polysaccharides

Crossref DOI link: https://doi.org/10.1007/s00217-025-04779-x

Published Online: 2025-06-05

Published Print: 2025-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Mookerjee, Abhiroop https://orcid.org/0009-0009-1970-4888
Nickerson, Michael https://orcid.org/0000-0002-9040-5639
Tanaka, Takuji https://orcid.org/0000-0003-3304-5830
Funding

Funding for this research was provided by:

Ministry of Agriculture - Saskatchewan (2019‐0242)

Natural Sciences and Engineering Research Council of Canada (528175‐2019)
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Article History

Received: 26 February 2025

Revised: 1 May 2025

Accepted: 12 May 2025

First Online: 5 June 2025

Declarations

:

: The authors declare no competing interests.

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