Generation, fractionation, and characterization of iron-chelating protein hydrolysate from palm kernel cake proteins
Palm kernel cake protein was hydrolyzed with different proteases namely papain, bromelain, subtilisin, flavourzyme, trypsin, chymotrypsin, and pepsin to generate different protein hydrolysates. Peptide content and iron-chelating activity of each hydrolysate were evaluated using O-phthaldialdehyde-ba...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Institute of Food Technologists
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/12542/1/Generation%2C%20fractionation%2C%20and%20characterization%20of%20iron-chelating%20protein%20hydrolysate%20from%20palm%20kernel%20cake%20proteins.pdf |