Hydrolysis of hull-less pumpkin oil cake protein isolate by pepsin

World Academy of Science, Engineering and Technology

Volumn 75, Issue , 2011, Pages 67-71

  Živanović, Ivan ^a   Vaštag, Žužana ^a   Popović, Senka ^a   Popović, Ljiljana ^a   Peričin, Draginja ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Enzymatic hydrolysis; Pepsin; Pumpkin (cucurbita pepo l.) oil cake protein isolate; Response surface methodology

Indexed keywords

CUCURBITA PEPO; DEGREE OF HYDROLYSIS; EXPERIMENTAL CONDITIONS; EXPERIMENTAL DATA; INDEPENDENT PARAMETERS; OIL CAKES; OPTIMUM CONDITIONS; PEPSIN; PROTEIN ISOLATES; RESPONSE SURFACE METHODOLOGY; SECOND-ORDER POLYNOMIAL;

BIOLOGICAL MATERIALS; MATHEMATICAL MODELS; PROTEINS; SURFACE PROPERTIES; ENZYMATIC HYDROLYSIS;

ENZYMATIC HYDROLYSIS; BIOLOGICAL MATERIALS;

EID: 79953646227     PISSN: 2010376X     EISSN: 20103778     Source Type: Journal    
DOI: None     Document Type: Article

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