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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| 主要な著者: | , , , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
MDPI
2012
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| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/77983/1/77983.pdf |
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