Optimization of the biological processing of rice dregs into nutritional peptides with the aid of trypsin

Journal of Food Science and Technology

Volumn 49, Issue 5, 2012, Pages 537-546

  Li, Xiang ^a   Xiong, Hua ^a   Yang, Kaiwu ^b   Peng, Diwei ^a   Peng, Hailong ^a   Zhao, Qiang ^a  

^a NANCHANG UNIVERSITY   (China)

^b Liyang Rhodia Rare Earths New Materials Co LTD   (China)

Author keywords

Enzymatic proteolysis; Nutritional properties; Response surface methodology; Rice dregs protein

Indexed keywords

AMINO ACID ANALYSIS; BIOLOGICAL PROCESSING; DEGREE OF HYDROLYSIS; ENZYMATIC PROTEOLYSIS; ESSENTIAL AMINO ACIDS; LOW MOLECULAR WEIGHT; NUTRITIONAL PROPERTIES; PROCESS PARAMETERS; PROTEIN HYDROLYSATE; RESPONSE SURFACE METHODOLOGY; RICE DREGS; VARIOUS PH;

AMINO ACIDS; MATHEMATICAL MODELS; OPTIMIZATION; PEPTIDES; PROTEOLYSIS; SURFACE PROPERTIES;

HYDROLYSIS;

EID: 84868571394     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0303-6     Document Type: Article

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