Physicochemical and Antioxidant Properties of Buckwheat Protein Isolates with Different Polyphenolic Content Modified by Limited Hydrolysis with Trypsin
Effects of limited hydrolysis with trypsin on the physicochemical and antioxidant properties of buckwheat protein isolates (BPIs) obtained with untreated and 2-propanol-extracted meal have been investigated and compared. The dephenolization treatment significantly improved the hydrolysis of BPI, whi...
Sábháilte in:
| Príomhchruthaitheoirí: | , |
|---|---|
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
University of Zagreb Faculty of Food Technology and Biotechnology
2012-01-01
|
| Sraith: | Food Technology and Biotechnology |
| Ábhair: | |
| Rochtain ar líne: | http://hrcak.srce.hr/file/117221 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
|