Effects of controlled pepsin hydrolysis on antioxidant potential and fractional changes of chickpea proteins

Food Research International

Volumn 43, Issue 1, 2010, Pages 140-147

  Arcan, Iskender ^a   Yemenicioǧlu, Ahmet ^a  

^a IZMIR INSTITUTE OF TECHNOLOGY   (Turkey)

Author keywords

Antioxidant activity; Chickpea; Functional properties; Hydrolysate; Pepsin; Protein; Ultrafiltration

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT POTENTIAL; CHICKPEA; ENZYME HYDROLYSIS; FREE RADICAL SCAVENGING ACTIVITY; FUNCTIONAL FOODS; FUNCTIONAL PROPERTIES; HYDROLYSIS PRODUCTS; OIL-IN-WATER EMULSIONS; PROTEIN EXTRACT; SOLUBLE PROTEINS;

BIOLOGICAL MATERIALS; ELECTRIC NETWORK ANALYSIS; EMULSIFICATION; EMULSIONS; FREE RADICALS; HYDROLYSIS; PLANTS (BOTANY); ULTRAFILTRATION; WATER CONTENT;

PROTEINS;

CICER ARIETINUM;

EID: 72149116721     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.09.012     Document Type: Article

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