Value-added processing of peanut meal: Enzymatic hydrolysis to improve functional and nutritional properties of water soluble extracts

Journal of Food Biochemistry

Volumn 36, Issue 5, 2012, Pages 520-531

  Kane, Lauren E ^a   Davis, Jack P ^a,b   Oakes, Aaron J ^a   Dean, Lisa L ^a,b   Sanders, Timothy H ^a,b  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ACID DISTRIBUTION; ALCALASE; ANTIOXIDANT CAPACITY; BANDING PATTERNS; BICINCHONINIC ACIDS; DEGREE OF HYDROLYSIS; LOW MOLECULAR WEIGHT; NUTRITIONAL PROPERTIES; PEANUT OIL; PROTEIN SOLUBILITY; PROTEOLYTIC ACTIVITIES; SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS; TOTAL SOLUBLE SOLIDS; VALUE ADDED APPLICATIONS; WATERSOLUBLE;

ADSORPTION; AMINO ACIDS; ELECTROPHORESIS; ENZYMATIC HYDROLYSIS; NUTRITION; OILSEEDS; PROTEINS; SODIUM; SODIUM SULFATE; VEGETABLE OILS;

EXTRACTION;

ARACHIS; ARACHIS HYPOGAEA;

EID: 84867209684     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2011.00566.x     Document Type: Article

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