Combined effects of high-pressure and enzymatic treatments on the hydrolysis of chickpea protein isolates and antioxidant activity of the hydrolysates

Food Chemistry

Volumn 135, Issue 3, 2012, Pages 904-912

  Zhang, Tao ^a   Jiang, Bo ^a   Miao, Ming ^a   Mu, Wanmeng ^a   Li, Yanhong ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Antioxidant peptides; Antioxidative activity; Chickpea protein hydrolysates; High hydrostatic pressure

Indexed keywords

ALCALASE; ANTI OXIDATIVE ACTIVITY; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT PEPTIDES; COMBINED EFFECT; DEGREE OF HYDROLYSIS; ENZYMATIC TREATMENTS; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE; HIGH-PRESSURE TREATMENT; HYDROLYSIS RATE; LOW MOLECULAR WEIGHT; MAXIMUM VALUES; POST TREATMENT; PRE-TREATMENT; PROTEIN HYDROLYSATE; PROTEIN ISOLATES; SUPEROXIDE ANIONS;

ENZYMATIC HYDROLYSIS; HYDROSTATIC PRESSURE; OXYGEN; PEPTIDES;

HIGH PRESSURE EFFECTS;

PROTEIN HYDROLYSATE; SUBTILISIN; SUPEROXIDE;

AMINO ACID COMPOSITION; ANTIOXIDANT ACTIVITY; ARTICLE; ATMOSPHERIC PRESSURE; CHICKPEA; ENZYME ACTIVITY; HYDROPHOBICITY; HYDROSTATIC PRESSURE; MOLECULAR WEIGHT; NONHUMAN; PROTEIN HYDROLYSIS;

ANTIOXIDANTS; CICER; FOOD-PROCESSING INDUSTRY; HYDROLYSIS; MOLECULAR WEIGHT; OXIDATION-REDUCTION; PLANT PROTEINS; PRESSURE; PROTEIN HYDROLYSATES; SUBTILISINS;

CICER ARIETINUM;

EID: 84865766793     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.05.097     Document Type: Article

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