Articles with "released flaxseed" as a keyword



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Identification of peptides released from flaxseed (Linum usitatissimum) protein by AlcalaseĀ® hydrolysis: Antioxidant activity

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Published in 2017 at "Lwt - Food Science and Technology"

DOI: 10.1016/j.lwt.2016.10.049

Abstract: Abstract In this study, the hydrolysis of a flaxseed protein isolate with AlcalaseĀ® was performed as a strategy to generate antioxidant peptides. A chromatographic separation of the hydrolysate was conducted by RP-HPLC. Both hydrolysate and… read more here.

Keywords: alcalase; released flaxseed; hydrolysis; identification peptides ... See more keywords