OPTIMIZING FUNCTIONAL PROPERTIES OF BAMBARA BEANnPROTEIN CONCENTRATE BY ENZYMATIC HYDROLYSISnUSING PANCREATIN

摘要

Enzymatic hydrolysis of Bambara bean protein concentrate was investigated withnthe view to produce hydrolysates with desirable functional properties. A Box–nBehnken design was used for experiments and models capable of predicting functionalnproperties dep