Optimization of Enzymatic Hydrolysis for Preparing Cassava Leaf Hydrolysate with Antioxidant Activity

Introduction Cassava leaves are the agro-industrial by-product considered to be one of the most vegetable resource protein-richis. Methods This study aimed to optimize the enzymatic hydrolysis of CL proteins using Alcalase 2.4 L and studied the antioxidant properties of the hydrolysate. Effects of p...

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Veröffentlicht in:	Food and bioprocess technology 2021-12, Vol.14 (12), p.2181-2194
Hauptverfasser:	Suarez, Lina M., Fan, Hongbing, Zapata, José E., Wu, Jianping
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Amino acid composition Amino acids Antioxidants Aorta Biotechnology Cassava Chemistry Chemistry and Materials Science Chemistry/Food Science Food Science Fractionation Hydrolysates Hydrolysis Hydrophobicity Leaves Muscles Optimization Original Research Peptides pH effects Phenols Proteins Response surface methodology Smooth muscle Substrates Subtilisin Ultrafiltration
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