Antioxidant activity of pea protein hydrolysates produced by batch fermentation with lactic acid bacteria

Antioxidant activity of pea protein hydrolysates produced by batch fermentation with lactic acid bacteria

Nine Lactobacillus strains known for surface proteinase activity were chosen from our collection and tested for their ability to grow in pea seed protein-based medium, and to hydrolyze purified pea proteins in order to produce peptides with antioxidant (AO) activity. Two strains, Lactobacil...

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Bibliographic Details
Main Authors: Stanisavljević Nemanja S., Vukotić Goran N., Pastor Ferenc T., Sužnjević Desanka, Jovanović Živko S., Strahinić Ivana D., Fira Đorđe A., Radović Svetlana S.
Format: Article
Language:English
Published: University of Belgrade, University of Novi Sad 2015-01-01
Series:Archives of Biological Sciences
Subjects:
Pisum sativum L.
pea protein hydrolysate
Lactobacillus
antioxidant peptides
batch fermentation
Online Access:http://www.doiserbia.nb.rs/img/doi/0354-4664/2015/0354-46641500066S.pdf

Internet

http://www.doiserbia.nb.rs/img/doi/0354-4664/2015/0354-46641500066S.pdf

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