Degradation of soybean meal proteins by wheat malt endopeptidase and the antioxidant capacity of the enzymolytic products

This study investigated the hydrolysis effect of the endopeptidase from wheat malt on the soybean meal proteins. The results indicated that the endopeptidase broke the peptide bonds of soybean meal proteins and converted the alcohol- and alkali-soluble proteins into water-soluble and salt-soluble pr...

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Detalles Bibliográficos
Autores principales: Fan, Jingxiao, Gao, Aiying, Zhan, Chao, Jin, Yuhong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10020175/
https://www.ncbi.nlm.nih.gov/pubmed/36937341
http://dx.doi.org/10.3389/fnut.2023.1138664

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10020175/
https://www.ncbi.nlm.nih.gov/pubmed/36937341
http://dx.doi.org/10.3389/fnut.2023.1138664

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