Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream

This work studies the emulsifying and antioxidant properties of potato protein hydrolysates (PPHs) fractions obtained through enzymatic hydrolysis of potato protein using trypsin followed by ultrafiltration. Unfractionated (PPH1) and fractionated (PPH2 as >10 kDa, PPH3 as 10–5 kDa, PPH4 as 5–0.8...

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Detalles Bibliográficos
Autores principales: Yesiltas, Betül, García-Moreno, Pedro J., Mikkelsen, Rasmus K., Echers, Simon Gregersen, Hansen, Dennis K., Greve-Poulsen, Mathias, Hyldig, Grethe, Hansen, Egon B., Jacobsen, Charlotte
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10451251/
https://www.ncbi.nlm.nih.gov/pubmed/37627617
http://dx.doi.org/10.3390/antiox12081622

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10451251/
https://www.ncbi.nlm.nih.gov/pubmed/37627617
http://dx.doi.org/10.3390/antiox12081622

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