Effect of flavorzyme digestion on the antioxidant capacities of ultra‐filtrated rice bran protein hydrolyzates

Effect of flavorzyme digestion on the antioxidant capacities of ultra‐filtrated rice bran protein hydrolyzates

The antioxidant capacities of rice bran protein hydrolyzates (RBPH) using the flavorzyme digestion system were studied. The hydrolyzates were fractioned by ultrafiltration membranes into three fractions (FI: molecular weight (MW) >10 kDa, FII: MW 3–10 kDa, and FIII: MW 

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Veröffentlicht in:Journal of food processing and preservation 2020-08, Vol.44 (8), p.n/a
Hauptverfasser: Zaky, Ahmed A., Liu, Yangliu, Han, Panpan, Ma, Aijin, Jia, Yingmin
Format: Artikel
Sprache:eng
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Zusammenfassung:The antioxidant capacities of rice bran protein hydrolyzates (RBPH) using the flavorzyme digestion system were studied. The hydrolyzates were fractioned by ultrafiltration membranes into three fractions (FI: molecular weight (MW) >10 kDa, FII: MW 3–10 kDa, and FIII: MW 
ISSN:0145-8892
1745-4549
DOI:10.1111/jfpp.14551