Optimization of the Process for Obtaining Antioxidant Protein Hydrolysates from Pumpkin Seed Oil Cake Using Response Surface Methodology

Optimization of the Process for Obtaining Antioxidant Protein Hydrolysates from Pumpkin Seed Oil Cake Using Response Surface Methodology

Pumpkin seed cake, a byproduct of cold-pressed oil production, represents a food waste material with a great potential for valorization. The objective of the present study is to optimize the papain enzymatic hydrolysis process of pumpkin seed cold-pressed oil cake (CPC) to obtain protein hydrolysate...

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Bibliographic Details
Main Authors: Svetla Dyankova, Maria Doneva, Margarita Terziyska, Petya Metodieva, Iliana Nacheva
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Applied Sciences
Subjects:
enzymatic hydrolysis
papain
bioactive compounds
antioxidant properties
Box–Behnken design
Online Access:https://www.mdpi.com/2076-3417/14/5/1967

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https://www.mdpi.com/2076-3417/14/5/1967

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