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Antioxidant activities and functional properties of enzymatic protein hydrolysates from defatted Camellia oleifera seed cake
Seed cake protein (SCP) from Camellia oleifera was hydrolyzed by five commercial proteases (Flavorzyme, Trypsin, Neutrase, Papain, Alcalase). Amino acid composition, molecular weight distribution, antioxidant activity and functional property of the seed cake protein hydrolysates (SCPH) were investig...
में बचाया:
| में प्रकाशित: | J Food Sci Technol |
|---|---|
| मुख्य लेखकों: | , , , , , , |
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Springer India
2015
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| विषय: | |
| ऑनलाइन पहुंच: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4554660/ https://ncbi.nlm.nih.gov/pubmed/26344981 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1693-z |
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