Improving the properties of fodder potato protein concentrate by enzymatic hydrolysis

Food Chemistry

Volumn 159, Issue , 2014, Pages 512-518

  Miedzianka, J ^a   Peksa A ^a   Pokora, M ^a   Rytel, E ^a   Tajner Czopek, A ^a   Kita, A ^a  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

Amino acid composition; Functional properties; Potato protein hydrolysates

Indexed keywords

AMINO ACIDS; ENZYMATIC HYDROLYSIS; OILS AND FATS; PROFITABILITY;

AMINO ACID COMPOSITIONS; FUNCTIONAL PROPERTIES; HYDROLYSIS PROCESS; INCUBATION PERIODS; INDUSTRIAL PREPARATION; OIL HOLDING CAPACITIES; POTATO PROTEIN CONCENTRATES; PROTEIN HYDROLYSATE;

PROTEINS;

OIL; PROTEIN HYDROLYSATE; PROTEINASE; SUBTILISIN; AMINO ACID; PEPTIDE HYDROLASE;

AMINO ACID COMPOSITION; ANIMAL FOOD; ARTICLE; FOAM; HYDROLYSIS; INCUBATION TIME; INDUSTRY; NONHUMAN; NUTRITIONAL VALUE; POTATO; BACILLUS; CHEMISTRY; COLORIMETRY; FOOD ANALYSIS; METABOLISM; MOLECULAR WEIGHT; PROCEDURES; PROTEIN DEGRADATION; REPRODUCIBILITY; SOLUBILITY; SPECTROPHOTOMETRY;

AMINO ACIDS; ANIMAL FEED; BACILLUS; COLORIMETRY; FOOD ANALYSIS; HYDROLYSIS; MOLECULAR WEIGHT; NUTRITIVE VALUE; PEPTIDE HYDROLASES; PROTEIN HYDROLYSATES; PROTEOLYSIS; REPRODUCIBILITY OF RESULTS; SOLANUM TUBEROSUM; SOLUBILITY; SPECTROPHOTOMETRY; SUBTILISINS;

EID: 84898073402     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.03.054     Document Type: Article

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