Antioxidant activities of bambara groundnut (Vigna subterranea) protein hydrolysates and their membrane ultrafiltration fractions
Author:
Affiliation:
1. Department of Biotechnology and Food Technology
2. Faculty of Applied Sciences
3. Durban University of Technology
4. Durban 4001
5. South Africa
6. Department of Human Nutritional Sciences
7. University of Manitoba
8. Winnipeg
9. Canada
Abstract
In this study, the bambara protein isolate (BPI) was digested with three proteases (alcalase, trypsin and pepsin), to produce bambara protein hydrolysates (BPHs).
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2016/FO/C6FO00057F
Reference27 articles.
1. Antioxidant properties of Australian canola meal protein hydrolysates
2. Influence of extraction methods on functional properties of protein concentrates prepared from South African bambara groundnut landraces
3. Potential of Bambara Groundnut (Vigna subterranea(L.)Verdc) Milk as a Probiotic Beverage—A Review
4. Protein Isolates from Bambara Groundnut (Voandzeia SubterraneanL.): Chemical Characterization and Functional Properties
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