Generation, Fractionation, and Characterization of Iron-Chelating Protein Hydrolysate from Palm Kernel Cake Proteins

Journal of Food Science

Volumn 81, Issue 2, 2016, Pages C341-C347

  Zarei, Mohammad ^a,b   Ghanbari, Rahele ^a   Tajabadi, Naser ^a   Abdul Hamid, Azizah ^a   Bakar, Fatimah Abu ^a   Saari, Nazamid ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Chelating activity; Palm kernel cake; Peptide; Protein hydrolysate

Indexed keywords

FLAVOURZYME; IRON; IRON CHELATING AGENT; PAPAIN; PEPSIN A; PEPTIDE; PEPTIDE HYDROLASE; PHTHALALDEHYDE; PLANT PROTEIN; PROTEIN HYDROLYSATE; PROTEINASE; SUBTILISIN; TRYPSIN;

ARECACEAE; CHEMISTRY; FRACTIONATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; HYDROLYSIS; ISOELECTRIC POINT; METABOLISM; SPECTROPHOTOMETRY;

ARECACEAE; CHEMICAL FRACTIONATION; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ENDOPEPTIDASES; HUMANS; HYDROLYSIS; IRON; IRON CHELATING AGENTS; ISOELECTRIC POINT; O-PHTHALALDEHYDE; PAPAIN; PEPSIN A; PEPTIDE HYDROLASES; PEPTIDES; PLANT PROTEINS; PROTEIN HYDROLYSATES; SPECTROPHOTOMETRY; SUBTILISINS; TRYPSIN;

EID: 84956723711     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13200     Document Type: Article

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