Comparison and synergistic effects of intact proteins and their hydrolysates on the functional properties and antioxidant activities in a simultaneous process of enzymatic hydrolysis

Food and Bioproducts Processing

Volumn 92, Issue 1, 2014, Pages 80-88

  Castro, Ruann Janser Soares De ^a   Sato, Hélia Harumi ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Antioxidant activities; Enzymatic hydrolysis; Functional properties; Mixture design; Protein hydrolysates

Indexed keywords

ANTI-OXIDANT ACTIVITIES; FUNCTIONAL PROPERTIES; MIXTURE DESIGN; OPTIMUM FORMULATION; PROTEIN HYDROLYSATE; RADICAL-SCAVENGING ACTIVITIES; SOY PROTEIN ISOLATES; SYNERGISTIC EFFECT;

DESIGN; EMULSIFICATION; ENZYMATIC HYDROLYSIS; MIXTURES;

PROTEINS;

BOVINAE; GLYCINE MAX;

EID: 84892364628     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2013.07.004     Document Type: Article

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