Antioxidant activities and functional properties of tea seed protein hydrolysates (Camellia oleifera Abel.) influenced by the degree of enzymatic hydrolysis

Food Science and Biotechnology

Volumn 23, Issue 6, 2014, Pages 2075-2082

  Li, Xu ^a   Shen, Shian ^a   Deng, Junlin ^a   Li, Tian ^a   Ding, Chunbang ^a  

^a SICHUAN AGRICULTURAL UNIVERSITY   (China)

Author keywords

antioxidant activity; Camellia oleifera; functional property; hydrolysis; protein hydrolysate

Indexed keywords

ANTIOXIDANTS; CHELATION; COPPER; EMULSIFICATION; HYDROLYSIS; IRON; TEA;

ANTI-OXIDANT ACTIVITIES; CAMELLIA OLEIFERA; DEGREE OF HYDROLYSIS; DPPH RADICAL SCAVENGING ACTIVITIES; EMULSIFICATION PROPERTIES; FUNCTIONAL PROPERTIES; PROTEIN HYDROLYSATE; SUPEROXIDE RADICAL;

ENZYMATIC HYDROLYSIS;

CAMELLIA OLEIFERA;

EID: 84918498273     PISSN: 12267708     EISSN: 20926456     Source Type: Journal    
DOI: 10.1007/s10068-014-0282-2     Document Type: Article

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