Optimization of the Preparation Process of Oat Bran Hydrolysate and Its in Vitro and in Vivo Antioxidant Activity
Oat bran protein was extracted by alkaline solution and acid precipitation method. The content of polypeptide was used as evaluation index to screen the most suitable enzyme. The enzymatic hydrolysis conditions of oat bran hydrolysate were determined by single factor and response surface optimizatio...
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| Principais autores: | , , , , |
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| 格式: | Artigo |
| 語言: | Chinês |
| 出版: |
The editorial department of Science and Technology of Food Industry
2025-11-01
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| 叢編: | Shipin gongye ke-ji |
| 主題: | |
| 在線閱讀: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024120055 |
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