Proteomic characterization of peanut flour fermented by Rhizopus oryzae
Fermentation alters the protein content and composition of foods. To characterize fungal catabolism of peanut proteins, defatted peanut flour was fermented by Rhizopus oryzae (R. oryzae) for up to 48 h and evaluated by SDS-PAGE, mass spectrometry, and antibody binding. A clear change in peanut prote...
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| Asıl Yazarlar: | , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Elsevier
2024-08-01
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| Seri Bilgileri: | Heliyon |
| Konular: | |
| Online Erişim: | http://www.sciencedirect.com/science/article/pii/S2405844024108249 |
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