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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...
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| 發表在: | J Food Sci Technol |
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| Main Authors: | , , , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Springer India
2015
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| 主題: | |
| 在線閱讀: | 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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