Research on the effect of papain co-extrusion on pea protein and enzymolysis antioxidant peptides

Journal of Food Processing and Preservation

Volumn 41, Issue 6, 2017, Pages

  Zhou, Quan Cheng ^a   Liu, Na ^a   Feng, Chuan Xing ^a  

^a SHANDONG UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; FREE RADICALS; MICROSTRUCTURE; PAPAIN; PEPTIDES; PROTEINS; SCAVENGING;

ANTIOXIDANT PEPTIDES; ANTIOXIDANT PROPERTIES; DPPH FREE RADICAL SCAVENGING CAPACITIES; ENZYMATIC HYDROLYSATES; ENZYMATIC REACTION; FUNCTIONAL CHARACTERISTICS; FUNCTIONAL PROPERTIES; PROTEIN MODIFICATIONS;

EXTRUSION;

EID: 85018784923     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.13301     Document Type: Article

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