Optimization of enzymatic hydrolysis of palm kernel cake protein (PKCP) for producing hydrolysates with antiradical capacity

Industrial Crops and Products

Volumn 43, Issue 1, 2013, Pages 725-731

  Ng, Khar Ling ^a   Ayob, Mohd Khan ^a   Said, Mamot ^a   Osman, Md Anuar ^a   Ismail, Amin ^b  

^a UNIVERSITI KEBANGSAAN MALAYSIA   (Malaysia)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Antioxidant; Antiradical; Hydrolysate; Optimization; PKCP (palm kernel cake protein); Trypsin

Indexed keywords

ANTIOXIDANT; ANTIRADICAL; HYDROLYSATE; PALM KERNEL CAKE; TRYPSIN;

KETONES; OPTIMIZATION; ORGANIC ACIDS; PROTEINS;

ENZYMATIC HYDROLYSIS;

ANTIOXIDANT; ASCORBIC ACID; ENZYME ACTIVITY; FREE RADICAL; HYDROLYSIS; INDUSTRIAL PRODUCTION; OPTIMIZATION; PROTEIN; REACTION KINETICS; SCAVENGING (CHEMISTRY); SUBSTRATE;

EID: 84866015149     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2012.08.017     Document Type: Article

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