Antioxidant properties of protein hydrolysate from Douchi by membrane ultrafiltration
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DOI: 10.1080/10942912.2016.1192644
Abstract: ABSTRACT Protein extracted from Douchi was hydrolyzed by alcalase based on a single-factor experiment and response surface methodology was employed to optimize hydrolysis conditions. The optimum conditions were determined to be: 63℃ extraction temperature, 1.4%… read more here.
Keywords: douchi membrane; antioxidant properties; membrane ultrafiltration; properties protein ... See more keywords