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Limited chickpea protein hydrolysates ranging from 1% to 10% degree of hydrolysis were produced from chickpea protein isolate (CPI) using Alcalase immobilised on glyoxyl-agarose gels. Alcalase-glyoxyl derivative produced after 24h of immobilisation at room temperature was 24 times more stable than soluble enzyme and presented approximately 51% of the activity of Alcalase. The chemical composition...
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