Influence of the Degree of Hydrolysis on Functional Properties and Antioxidant Activity of Enzymatic Soybean Protein Hydrolysates

Soybean protein hydrolysates were prepared using two proteolytic enzymes (Alcalase and Protamex) and the degree of hydrolysis (DH) and their functional and antioxidant properties were evaluated. The highest DH value was 20%, with a yield of 19.77% and protein content of 51.64%. The total amino acid...

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Detalles Bibliográficos
Autores principales: Islam, Monirul, Huang, Yatao, Islam, Serajul, Fan, Bei, Tong, Litao, Wang, Fengzhong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9504079/
https://www.ncbi.nlm.nih.gov/pubmed/36144842
http://dx.doi.org/10.3390/molecules27186110

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9504079/
https://www.ncbi.nlm.nih.gov/pubmed/36144842
http://dx.doi.org/10.3390/molecules27186110

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