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Production of defatted palm kernel cake protein hydrolysate as a valuable source of natural antioxidants

The aim of this study was to produce a valuable protein hydrolysate from palm kernel cake (PKC) for the development of natural antioxidants. Extracted PKC protein was hydrolyzed using different proteases (alcalase, chymotrypsin, papain, pepsin, trypsin, flavourzyme, and bromelain). Subsequently, ant...

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Autors principals:	Zarei, Mohammad, Ebrahimpour, Afshin, Abdul Hamid, Azizah, Anwar, Farooq, Saari, Nazamid
Format:	Article
Idioma:	English
Publicat:	MDPI 2012
Accés en línia:	http://psasir.upm.edu.my/id/eprint/77983/1/77983.pdf
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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