Relationship between antioxidant capacity and angiotensin-converting enzyme inhibitory activity of papain-generated protein hydrolysates and peptides from palm kernel cake proteins
Palm kernel cake (PKC) proteins were hydrolysed in the presence of seven proteolytic enzymes. The antioxidant and antihypertensive activities of each protein hydrolysate were evaluated. Papain-generated protein hydrolysate showed the highest antioxidant effects measured by radical scavenging activit...
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| Những tác giả chính: | , , , |
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| Định dạng: | Bài viết |
| Ngôn ngữ: | English |
| Được phát hành: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2019
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| Truy cập trực tuyến: | http://psasir.upm.edu.my/id/eprint/76420/1/25.pdf |
| Các nhãn: |
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