Ultrasonic-assisted Ezymatic Hydrolysis of Peanut Protein to Prepare α-Amylase Inhibitory Peptide
In this paper, peanut protein was extracted from peanut meal by alkaline solution and acid precipitation. The content of peanut protein was 87.7% by Kjeldahl method. Peanut polypeptides were prepared by ultrasonic-assisted enzymatic method. The effects of enzyme type, ultrasonic power, ultrasonic ti...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021030300 |
