Optimisation of antioxidant hydrolysate production from sweet potato protein and effect of in vitro gastrointestinal digestion

International Journal of Food Science and Technology

Volumn 51, Issue 8, 2016, Pages 1844-1850

  Zhang, Miao ^a   Mu, Tai Hua ^a  

^a AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

Antioxidant hydrolysates; in vitro gastrointestinal digestion; response surface methodology; sweet potato protein

Indexed keywords

CHELATION; ENZYMES; FREE RADICALS; PH; PROTEINS; SURFACE PROPERTIES;

ANTI-OXIDANT ACTIVITIES; CHELATING ACTIVITY; FOOD SCIENCE AND TECHNOLOGY; GASTROINTESTINAL DIGESTION; INTERNATIONAL JOURNALS; REACTION TEMPERATURE; RESPONSE SURFACE METHODOLOGY; SWEET POTATO PROTEINS;

ANTIOXIDANTS;

EID: 84971449990     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13156     Document Type: Article

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