Optimization of limited hydrolysis of proteins in rice residue and characterization of the functional properties of the products

Journal of Food Processing and Preservation

Volumn 37, Issue 3, 2013, Pages 245-253

  Guo, Xingfeng ^a   Zhang, Juanjuan ^a   Ma, Yuxiang ^a   Tian, Shaojun ^a  

^a HENAN UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ALKALINE EXTRACTION; ANTI-OXIDANT ACTIVITIES; EMULSIFYING ACTIVITY; FUNCTIONAL PROPERTIES; INDUCTION TIME; OPTIMAL CONDITIONS; PROCESS CONDITION; RESPONSE SURFACE METHODOLOGY;

BROMELAIN; EMULSIFICATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; MOLECULAR WEIGHT DISTRIBUTION; PAPAIN; PROTEINS;

OPTIMIZATION;

EID: 84878790164     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2011.00641.x     Document Type: Article

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