Enzymatic soy protein hydrolysis: A tool for biofunctional food ingredient production

This work aimed to evaluate the digestive stability of the peptides previously identified from a Corolase PP soy protein hydrolysate (SPH) and to respond to the uncertainty about the merit of controlled hydrolysis. For this purpose, we applied an empirical and theoretical analysis, determining pepti...

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Detalles Bibliográficos
Autores principales: Coscueta, Ezequiel R., Campos, Débora A., Osório, Hugo, Nerli, Bibiana B., Pintado, Manuela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6694868/
https://www.ncbi.nlm.nih.gov/pubmed/31432006
http://dx.doi.org/10.1016/j.fochx.2019.100006

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6694868/
https://www.ncbi.nlm.nih.gov/pubmed/31432006
http://dx.doi.org/10.1016/j.fochx.2019.100006

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