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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Bibliografiske detaljer
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
Format:	Artigo
Sprog:	Inglês
Udgivet:	Public Library of Science 2012
Fag:	Research Article
Online adgang:	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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Evaluation of Physicochemical and Antioxidant Properties of Peanut Protein Hydrolysate

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