Evaluation of free radical-scavenging activities of sweet potato protein and its hydrolysates as affected by single and combination of enzyme systems

International Journal of Food Science and Technology

Volumn 47, Issue 4, 2012, Pages 696-702

  Zhang, Miao ^a   Mu, Tai Hua ^a   Wang, Yan Bo ^b   Sun, Min Jie ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b HENAN UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Amino acids composition; Enzyme combination; Free radical scavenging activity; Protein hydrolysates; Sweet potato protein

Indexed keywords

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ALCALASE; AMINO ACID RESIDUES; ENZYME SYSTEMS; HIGHER-DEGREE; NEUTRASE; PROTAMEX; PROTEIN HYDROLYSATES; SCAVENGING ACTIVITIES; SUPEROXIDES; SWEET POTATO;

AMINO ACIDS; ENZYMATIC HYDROLYSIS; OXYGEN; PROTEINS;

FREE RADICALS;

IPOMOEA BATATAS;

EID: 84862814307     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02895.x     Document Type: Article

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