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Effects of combined high pressure and enzymatic treatments on physicochemical and antioxidant properties of peanut proteins
Isolated peanut protein (PPI) dispersions were pretreated by high pressure at 100, 300, and 500 MPa prior to enzymatic hydrolysis with alkaline protease (Alcalase). The degree of hydrolysis (DH) was determined by the pH‐stat method, the hydrolysates profiles were analyzed by high‐performance liquid...
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| Publicado no: | Food Sci Nutr |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6475804/ https://ncbi.nlm.nih.gov/pubmed/31024715 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.976 |
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