Antioxidant properties of protein hydrolysate from Douchi by membrane ultrafiltration
نویسندگان
چکیده
منابع مشابه
Assessment of antioxidant properties of membrane ultrafiltration peptides from mungbean meal protein hydrolysates
Background Bioactive peptides can prevent damage associated with oxidative stress in the human body when consumed regularly. Recently year, peptides have attracted immense interest because of their beneficial functional properties, safety and little or no side effects when used at high concentration. Most antioxidant peptide has small size less than 1 kDa and contains high proportion of hydroph...
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Peanut protein and its hydrolysate were compared with a view to their use as food additives. The effects of pH, temperature and protein concentration on some of their key physicochemical properties were investigated. Compared with peanut protein, peanut peptides exhibited a significantly higher solubility and significantly lower turbidity at pH values 2-12 and temperature between 30 and 80°C. P...
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Background and Objectives: Bioactive peptides have different health benefits and functional characteristics and are produced by enzymatic hydrolysis, microbial fermentation and chemical synthesis methods. The purpose of this study was to optimize the enzymatic hydrolysis conditions of fenugreek seed protein with alcalase and to evaluate the antioxidant properties of the resulting peptides. Mate...
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Layer-by-Layer (LbL) is a method which can be used for nanoscale coating and surface functionalization of a material. LbL technique mainly uses the electrostatic attracting between charged materials (polyelectrolytes, nanoparticles, etc.) and an oppositely charged surface. In this study, protein separation (BSA) from lactose solution was carried out using the LbL self-assembly method, which was...
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ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2016
ISSN: 1094-2912,1532-2386
DOI: 10.1080/10942912.2016.1192644