Influence of enzymatic hydrolysis and enzyme type on the nutritional and antioxidant properties of pumpkin meal hydrolysates

Food and Function

Volumn 4, Issue 5, 2013, Pages 811-820

  Venuste, Muhamyankaka ^a   Zhang, Xiaoming ^a   Shoemaker, Charles F ^a,b   Karangwa, Eric ^a   Abbas, Shabbar ^a   Kamdem, Patrick Eugene ^a  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACID COMPOSITIONS; ANTI OXIDATIVE ACTIVITY; ANTI-OXIDANT ACTIVITIES; FOOD AND AGRICULTURE ORGANIZATIONS; IN VITRO PROTEIN DIGESTIBILITIES (IVPD); NUTRITIONAL PROPERTIES; PROTEIN EFFICIENCY RATIO; RADICAL SCAVENGING ACTIVITY;

AMINO ACIDS; ENZYMATIC HYDROLYSIS; LINOLEIC ACID; OILS AND FATS;

PROTEINS;

2,2-DIPHENYL-1-PICRYLHYDRAZYL; AMINO ACID; ANTIOXIDANT; BIPHENYL DERIVATIVE; CHELATING AGENT; FLAVOURZYME; PEPTIDE HYDROLASE; PICRIC ACID; PROTEIN HYDROLYSATE; PROTEIN INTAKE; PROTEINASE; SUBTILISIN; VEGETABLE OIL; 1,1 DIPHENYL 2 PICRYLHYDRAZYL;

ADULT; CHEMISTRY; CHILD; DRUG EFFECTS; HUMAN; HYDROLYSIS; LIPID PEROXIDATION; MEAL; METABOLISM; MOLECULAR WEIGHT; NUTRITIONAL REQUIREMENT; NUTRITIONAL VALUE; OXIDATIVE STRESS; PHARMACOLOGY; PROTEIN INTAKE; SQUASH; WORLD HEALTH ORGANIZATION; ARTICLE; DRUG EFFECT;

ADULT; AMINO ACIDS; ANTIOXIDANTS; BIPHENYL COMPOUNDS; CHELATING AGENTS; CHILD; CUCURBITA; DIETARY PROTEINS; ENDOPEPTIDASES; HUMANS; HYDROLYSIS; LIPID PEROXIDATION; MEALS; MOLECULAR WEIGHT; NUTRITIONAL REQUIREMENTS; NUTRITIVE VALUE; OXIDATIVE STRESS; PEPTIDE HYDROLASES; PICRATES; PLANT OILS; PROTEIN HYDROLYSATES; SUBTILISINS; WORLD HEALTH ORGANIZATION;

EID: 84877275568     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c3fo30347k     Document Type: Article

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