Mechanism of the discrepancy in the enzymatic hydrolysis efficiency between defatted peanut flour and peanut protein isolate by Flavorzyme

Food Chemistry

Volumn 168, Issue , 2015, Pages 100-106

  Zheng, Lin ^a   Zhao, Yijun ^a   Xiao, Chuqiao ^a   Sun Waterhouse, Dongxiao ^a,b   Zhao, Mouming ^a   Su, Guowan ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Degree of hydrolysis; Molecular weight distribution; Non covalent bonding; Peanut proteins; Peptide aggregation

Indexed keywords

AMINO ACIDS; EFFICIENCY; ENZYMATIC HYDROLYSIS; HYDROGEN BONDS; MOLECULAR WEIGHT DISTRIBUTION; PEPTIDES; HYDROLYSIS; HYDROPHOBICITY; OILSEEDS; PROTEINS;

AMINO ACID COMPOSITIONS; DEGREE OF HYDROLYSIS; HYDROPHOBIC INTERACTIONS; NON-COVALENT BONDINGS; PEANUT PROTEIN ISOLATES (PPI); PEANUT PROTEINS; PEPTIDE AGGREGATION; PREPARATION PROCESS;

OILSEEDS; ENZYMATIC HYDROLYSIS;

EXOPEPTIDASE; PAPAIN; PROTEIN HYDROLYSATE; SUBTILISIN; VEGETABLE PROTEIN; AMINO ACID; METALLOPROTEINASE; MICROBIAL METALLOPROTEINASES; PEPTIDE; FLAVORZYME; NEUTRASE; PEANUT EXTRACT; PROTAMEX; PROTEINASE; UNCLASSIFIED DRUG;

AMINO ACID COMPOSITION; ARTICLE; CHEMICAL COMPOSITION; COMPARATIVE STUDY; DISULFIDE BOND; FLOUR; HYDROLYSIS; INFRARED SPECTROSCOPY; ISOELECTRIC POINT; MOLECULAR WEIGHT; PEANUT; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CONFORMATION; PROTEIN CONTENT; PROTEIN SUBUNIT; SOLUBILITY; ANALYSIS; ARACHIS; CHEMISTRY; CONTROLLED STUDY; COVALENT BOND; HYDROGEN BOND; HYDROPHOBICITY; NONHUMAN; PROTEIN AGGREGATION; PROTEIN ISOLATION;

AMINO ACIDS; ARACHIS; FLOUR; HYDROLYSIS; METALLOENDOPEPTIDASES; PAPAIN; PEPTIDES; PLANT PROTEINS; PROTEIN HYDROLYSATES; SOLUBILITY; SUBTILISINS;

ARACHIS HYPOGAEA;

EID: 84905044451     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.07.037     Document Type: Article

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