Functional and Bioactive Properties of Quinoa Seed Protein Hydrolysates

Quinoa protein concentrate was hydrolyzed with alcalase to obtain a hydrolysate that was fractionated by ultrafiltration using 10000- and 5000-molecular-weight cutoff membranes. Functional properties of the protein concentrate, protein hydrolysate, and membrane permeates were compared at different p...

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Veröffentlicht in:	Journal of food science 2003-05, Vol.68 (4), p.1254-1258
Hauptverfasser:	Aluko, R.E, Monu, E
Format:	Artikel
Sprache:	eng
Schlagworte:	alcalase bioactive properties Biological and medical sciences emulsifying properties Enzymes foaming properties Food industries Food science fractionation free radical scavengers Fruit and vegetable industries functional properties Fundamental and applied biological sciences. Psychology hydrolysates peptidyl-dipeptidase A permeates protein concentrates protein hydrolysate protein hydrolysates protein solubility Proteins quinoa Seeds subtilisin tides ultrafiltration
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