Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates

Results of the chemical composition, techno-functional properties and sensory perceptions from the eleven enzymes used for hydrolysis of pea protein isolates expressed as means ± standard deviation本数据集收录了采用11种酶水解豌豆分离蛋白（pea protein isolates）所得水解产物的化学成分、技术功能特性及感官评价结果，所有数据均以平均值±标准差的形式呈现。