Peptidomics Analysis of Soy Protein Hydrolysates—Antioxidant Properties and Mechanism of their Inhibition of the Oxidation of Palm Olein during Frying Cycles

Peptidomics Analysis of Soy Protein Hydrolysates—Antioxidant Properties and Mechanism of their Inhibition of the Oxidation of Palm Olein during Frying Cycles

This study determined for the first time the structure of the peptides (i.e., peptidomics) in soy protein hydrolysates and elucidated their effects on an oil’s oxidative stability during frying cycles. The oil investigated was palm olein during 0, 4, 8, and 12 frying cycles of plantain banana chips....

Full description

Bibliographic Details
Main Authors: Annick Arcelle Pougoue Ngueukam, Mathilde Julie Klang, Ronice Zokou, Gires Teboukeu Boungo, Fabrice Djikeng Tonfack, Barakat Koyinsola Azeez, Hilaire Macaire Womeni, Apollinaire Tsopmo
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Foods
Subjects:
antioxidants
protein hydrolysates
palm olein
oxidation
malondialdehyde
carbonyls
Online Access:https://www.mdpi.com/2304-8158/12/18/3498

Internet

https://www.mdpi.com/2304-8158/12/18/3498

Similar Items