Antioxidant Peptides Prepared by Enzymatic Hydrolysis of Whey Soy Proteins and Their Antioxidative Activities in Vitro
To improve the application value of whey soy proteins (WSP) in soy whey wastewater, they were used to prepare antioxidant peptides by enzymatic hydrolysis in a self-made ultrasound-thermostatic reaction system. Using sing-factor tests and response surface methodology, the technology for enzymatic hy...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-10-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022120012 |