Evaluation of Physicochemical and Antioxidant Properties of Peanut Protein Hydrolysate

Peanut protein and its hydrolysate were compared with a view to their use as food additives. The effects of pH, temperature and protein concentration on some of their key physicochemical properties were investigated. Compared with peanut protein, peanut peptides exhibited a significantly higher solu...

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Tallennettuna:
Bibliografiset tiedot
Päätekijät: Tang, Lin, Sun, Jie, Zhang, Hui Cui, Zhang, Chu Shu, Yu, Li Na, Bi, Jie, Zhu, Feng, Liu, Shao Fang, Yang, Qing Li
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: Public Library of Science 2012
Aiheet:
Research Article
Linkit:https://ncbi.nlm.nih.gov/pmc/articles/PMC3365052/
https://ncbi.nlm.nih.gov/pubmed/22693580
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0037863
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