Aminopeptidase from Streptomyces gedanensis as a useful Tool for Protein Hydrolysate Preparations with Improved Functional Properties

Journal of Food Science

Volumn 77, Issue 7, 2012, Pages

  Rahulan, Raji ^a   Dhar, Kiran S ^a   Nampoothiri, K Madhavan ^a   Pandey, Ashok ^a  

^a NATIONAL CHEMICAL LABORATORY   (India)

Author keywords

Amino peptidase; Anti oxidant activity; DPPH radical scavenging activity; Nutritional property; Protease

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; AMINOPEPTIDASE; ANTIOXIDANT; BIPHENYL DERIVATIVE; CASEIN; ESSENTIAL AMINO ACID; FOOD ADDITIVE; PICRIC ACID; PROTEIN HYDROLYSATE; SOYBEAN PROTEIN; VEGETABLE PROTEIN;

ARTICLE; BIOSYNTHESIS; ENZYMOLOGY; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; METABOLISM; METHODOLOGY; PH; STREPTOMYCES;

AMINO ACIDS, ESSENTIAL; AMINOPEPTIDASES; ANTIOXIDANTS; BIPHENYL COMPOUNDS; CASEINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD ADDITIVES; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; PICRATES; PLANT PROTEINS; PROTEIN HYDROLYSATES; SOYBEAN PROTEINS; STREPTOMYCES;

STREPTOMYCES GEDANENSIS; TRITICUM AESTIVUM;

EID: 84863519350     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02773.x     Document Type: Article

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