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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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| Hauptverfasser: | , , , , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Public Library of Science
2012
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| Schlagworte: | |
| Online Zugang: | 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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