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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Main Authors: Tang, Lin, Sun, Jie, Zhang, Hui Cui, Zhang, Chu Shu, Yu, Li Na, Bi, Jie, Zhu, Feng, Liu, Shao Fang, Yang, Qing Li
格式: Artigo
語言:Inglês
出版: Public Library of Science 2012
主題:
Research Article
在線閱讀: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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