Antioxidant properties of protein hydrolysate from Douchi by membrane ultrafiltration
Sign Up to like & getrecommendations! Published in 2017 at "International Journal of Food Properties"
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
Comparison of some functional properties and protein profiles of different protein sources with egg components
Sign Up to like & getrecommendations! Published in 2021 at "Italian Journal of Food Science"
DOI: 10.15586/ijfs.v33i2.2055
Abstract: Emulsifying and foaming properties of plant and animal-sourced proteins; wheat protein hydrolysates (WP1, WP2, and WP3), potato protein isolates (PP1, PP2), pea proteins isolates (PeP1, PeP2), whey protein concentrate (WPC), and buttermilk powder (BMP) were… read more here.
Keywords: properties protein; protein profiles; functional properties; profiles different ... See more keywords