Optimization of enzymatic hydrolysis of defatted sesame flour by different proteases and their effect on the functional properties of the resulting protein hydrolysate

American Journal of Food Technology

Volumn 4, Issue 6, 2009, Pages 226-240

  Kanu, Philip John ^a   Kanu, Jestina Baby ^a   Sandy, Edward H ^b   Kandeh, Joseph B A ^a   Mornya, Philip M P ^a   Huiming, Zhou ^c  

^a NJALA UNIVERSITY   (Sierra Leone)

^b UNIVERSITY OF SIERRA LEONE   (Sierra Leone)

^c JIANGNAN UNIVERSITY   (China)

Author keywords

Enzymes; Functional properties; Methodology; Protein hydrolysate; Responce surface; Sesame

Indexed keywords

SESAMUM INDICUM;

EID: 70450173061     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2009.226.240     Document Type: Article

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