Evaluation of Physicochemical and Antioxidant Properties of Peanut Protein Hydrolysate

Peanut protein and its hydrolysate were compared with a view to their use as food additives. The effects of pH, temperature and protein concentration on some of their key physicochemical properties were investigated. Compared with peanut protein, peanut peptides exhibited a significantly higher solu...

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Detalles Bibliográficos
Autores principales: Tang, Lin, Sun, Jie, Zhang, Hui Cui, Zhang, Chu Shu, Yu, Li Na, Bi, Jie, Zhu, Feng, Liu, Shao Fang, Yang, Qing Li
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2012
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3365052/
https://www.ncbi.nlm.nih.gov/pubmed/22693580
http://dx.doi.org/10.1371/journal.pone.0037863

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3365052/
https://www.ncbi.nlm.nih.gov/pubmed/22693580
http://dx.doi.org/10.1371/journal.pone.0037863

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