Antioxidant activity of bioactive peptides from peanuts protein hydrolysate

Peanut protein hydrolysate was produced from peanut protein isolate hydrolyzed using Alcalase® 2.4 L. Hydrolysis conditions were optimized using a response surface methodology. The two independent variables were the substrate/enzyme ratio and the hydrolysis time with lower and upper limits of (20:1-...

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Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Maulidya Rachmawati, Wahyu Intan Prastiwi, Siti Narsito Wulan
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	Universitas Brawijaya, Fakultas Teknologi Pertanian 2023-06-01
Σειρά:	Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering
Θέματα:	alcalase antioxidant activity degree of hydrolysis peanut protein hydrolysate
Διαθέσιμο Online:	https://afssaae.ub.ac.id/index.php/afssaae/article/view/506/198
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