Optimization of a microwave-coupled enzymatic digestion process to prepare peanut peptides

Molecules

Volumn 17, Issue 5, 2012, Pages 5661-5674

  Zhang, Huicui ^a,b   Yu, Lina ^b   Yang, Qingli ^b   Sun, Jie ^b   Bi, Jie ^b   Liu, Shaofang ^b   Zhang, Chushu ^b   Tang, Lin ^a  

^a SHANDONG NORMAL UNIVERSITY   (China)

^b SHANDONG PEANUT RESEARCH INSTITUTE   (China)

Author keywords

Microwave; Peanut peptides; Peanut protein; Response surface methodology

Indexed keywords

PAPAIN; PEPTIDE; TRICHLOROACETIC ACID;

ARTICLE; CHEMISTRY; FACTORIAL ANALYSIS; HYDROLYSIS; METABOLISM; MICROWAVE RADIATION; PEANUT; PH; TEMPERATURE;

ARACHIS HYPOGAEA; FACTOR ANALYSIS, STATISTICAL; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; MICROWAVES; PAPAIN; PEPTIDES; TEMPERATURE; TRICHLOROACETIC ACID;

EID: 84861498554     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules17055661     Document Type: Article

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