Peptidomics Analysis of Soy Protein Hydrolysates—Antioxidant Properties and Mechanism of their Inhibition of the Oxidation of Palm Olein during Frying Cycles

This study determined for the first time the structure of the peptides (i.e., peptidomics) in soy protein hydrolysates and elucidated their effects on an oil’s oxidative stability during frying cycles. The oil investigated was palm olein during 0, 4, 8, and 12 frying cycles of plantain banana chips....

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Detalles Bibliográficos
Autores principales: Pougoue Ngueukam, Annick Arcelle, Klang, Mathilde Julie, Zokou, Ronice, Teboukeu Boungo, Gires, Djikeng Tonfack, Fabrice, Azeez, Barakat Koyinsola, Womeni, Hilaire Macaire, Tsopmo, Apollinaire
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10528889/
https://www.ncbi.nlm.nih.gov/pubmed/37761207
http://dx.doi.org/10.3390/foods12183498

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10528889/
https://www.ncbi.nlm.nih.gov/pubmed/37761207
http://dx.doi.org/10.3390/foods12183498

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