Antioxidant activities and functional properties of enzymatic protein hydrolysates from defatted Camellia oleifera seed cake

Journal of Food Science and Technology

Volumn 52, Issue 9, 2015, Pages 5681-5690

  Li, Xu ^a   Deng, Junlin ^a   Shen, Shian ^a   Li, Tian ^a   Yuan, Ming ^a   Yang, Ruiwu ^a   Ding, Chunbang ^a  

^a SICHUAN AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antioxidant activity; Camellia oleifera; Functional property; Protease type; Protein hydrolysate

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; EMULSIFICATION; HYDROLYSIS; MOLECULAR WEIGHT; MOLECULAR WEIGHT DISTRIBUTION; PROTEINS; SOLUBILITY;

ANTI-OXIDANT ACTIVITIES; CAMELLIA OLEIFERA; FUNCTIONAL PROPERTIES; PROTEASE TYPE; PROTEIN HYDROLYSATE;

ENZYMATIC HYDROLYSIS;

CAMELLIA; CAMELLIA OLEIFERA;

EID: 84940453317     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1693-z     Document Type: Article

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