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Production and characterisation of antioxidant peptides from sweet potato protein by enzymatic hydrolysis with radio frequency pretreatment
- Source :
- International Journal of Food Science & Technology. 55:2352-2358
- Publication Year :
- 2019
- Publisher :
- Wiley, 2019.
-
Abstract
- Effect of radio frequency (RF at 70, 80 and 90 °C) pretreatment on production and characterisation of sweet potato protein hydrolysates (SPPH) prepared using Alcalase (ALC), Protease (PRO) and the combination of ALC + PRO was investigated. RF highly improved degree of hydrolysis (DH) and enhanced antioxidant activity of all SPPH produced by ALC, PRO and the combination as compared to traditional water bath (WB) heating pretreatment (P
- Subjects :
- 0106 biological sciences
chemistry.chemical_classification
Antioxidant
Protease
Chromatography
medicine.medical_treatment
Peptide
04 agricultural and veterinary sciences
040401 food science
01 natural sciences
Industrial and Manufacturing Engineering
Amino acid
Hydrolysis
Ingredient
0404 agricultural biotechnology
chemistry
010608 biotechnology
Enzymatic hydrolysis
medicine
Protein hydrolysates
Food Science
Subjects
Details
- ISSN :
- 13652621 and 09505423
- Volume :
- 55
- Database :
- OpenAIRE
- Journal :
- International Journal of Food Science & Technology
- Accession number :
- edsair.doi...........8789111edba8ee930a2097d8092ae241