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Effect of Peanut Protein Treated with Alkaline Protease and Flavorzyme on BALB/c Mice

This article aims to analyze the effects of enzyme treatment concentration, temperature, and time on peanut protein so as to obtain an optimal enzymatic hydrolysis condition for flavorzyme (Fla) and alkaline protease (Alk). The results were as follows: enzymatic hydrolysis temperature 60 °C and 55 °...

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Detalles Bibliográficos
Autores principales:	Shu, Erlian, Wang, Shuo, Niu, Bing, Chen, Qin
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340410/ https://www.ncbi.nlm.nih.gov/pubmed/37444372 http://dx.doi.org/10.3390/foods12132634

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