María del Mar Yust et al.
Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 19(3), 217-223 (2013-02-22)
Chickpea protein isolate was hydrolyzed using Flavourzyme immobilized on glyoxyl-agarose beads by multipoint covalent attachment. This Flavourzyme-glyoxyl derivative, produced after 1 h of immobilization at 4 °C followed by 5.5 h at room temperature, presented approximately 51% of the endoprotease activity of Flavourzyme