Comparison of hydrolysis characteristics on defatted peanut meal proteins between a protease extract from Aspergillus oryzae and commercial proteases

Food Chemistry

Volumn 126, Issue 3, 2011, Pages 1306-1311

  Su, Guowan ^a   Ren, Jiaoyan ^a   Yang, Bao ^b   Cui, Chun ^a   Zhao, Mouming ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b SOUTH CHINA INSTITUTE OF BOTANY   (China)

Author keywords

Aspergillus oryzae; Defatted peanut meal; Nutritional quality; Protease; Sensory taste

Indexed keywords

ASPERGILLUS ORYZAE; DEFATTED PEANUT MEAL; NUTRITIONAL QUALITIES; PROTEASE; SENSORY TASTE;

HYDROLYSIS; MOLECULAR WEIGHT DISTRIBUTION;

PROTEINS;

PAPAIN; PROTEINASE; SUBTILISIN;

ARTICLE; ASPERGILLUS ORYZAE; ENZYME ACTIVITY; HYDROLYSIS; MOLECULAR WEIGHT; NUTRITIONAL ASSESSMENT; PEANUT; PROTEIN ANALYSIS; SENSORY ANALYSIS;

ARACHIS HYPOGAEA; ASPERGILLUS ORYZAE;

EID: 78751580597     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.11.083     Document Type: Article

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