Oxidative Stability of Protease Treated Peanut with Reduced Allergenicity

Oxidative stability and allergenicity are two major concerns of peanuts. This study evaluated the impact of protease treatment of peanuts on its oxidative stability during storage. The raw and dry-roasted peanut kernels were hydrolyzed with Alcalase solution at pH 7.5 for 3 h. The contents of Ara h...

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Detalles Bibliográficos
Autores principales: Yu, Jianmei, Smith, Ivy N., Idris, Nadia, Gregory, Nicole, Mikiashvili, Nona
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353559/
https://www.ncbi.nlm.nih.gov/pubmed/32531900
http://dx.doi.org/10.3390/foods9060762

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353559/
https://www.ncbi.nlm.nih.gov/pubmed/32531900
http://dx.doi.org/10.3390/foods9060762

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