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Antioxidant activity of black bean (Phaseolus vulgaris L.) protein hydrolysates
The objective of this work was to study the effect of enzymatic hydrolysis of black bean protein concentrate using different enzymes. Bean proteins were extracted and hydrolyzed over a period of 120 min using the enzymes pepsin or alcalase. The protein hydrolysates’ molecular weight was assayed by e...
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| 發表在: | Ciência e Tecnologia de Alimentos |
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| Main Authors: | , , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2016
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| 主題: | |
| 在線閱讀: | https://www.redalyc.org/articulo.oa?id=395946787006 |
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