Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates

Food Science and Technology (Brazil)

Volumn 36, Issue 2, 2016, Pages 375-381

  Sbroggio, Melissa Ferreira ^a   Montilha, Marina Silveira ^a   Figueiredo, Vitória Ribeiro Garcia de ^a   Georgetti, Sandra Regina ^a   Kurozawa, Louise Emy ^a  

^a STATE UNIVERSITY OF LONDRINA   (Brazil)

Author keywords

Antioxidant capacity; Bioactive peptides; Endopeptidase; Exopeptidase; Soy pulp

Indexed keywords

EID: 84978107371     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/1678-457X.000216     Document Type: Article

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