Preparation, amino acid composition, and in Vitro antioxidant activity of okra seed meal protein hydrolysates

Preparation, amino acid composition, and in Vitro antioxidant activity of okra seed meal protein hydrolysates

Abstract To improve the utilization of okra seed, acidic and enzymatic hydrolyses of producing protein hydrolysates were respectively optimized by orthogonal experiment and response surface methodology using the degree of hydrolysis (DH) as evaluating index. Amino acid composition and antioxidant ca...

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Bibliographic Details
Main Authors: Hongliang Yao, Jiani Yang, Jiajia Zhan, Qu Lu, Min Su, Yaojiong Jiang
Format: Article
Language:English
Published: Wiley 2021-06-01
Series:Food Science & Nutrition
Subjects:
amino acid composition
antioxidant capacity
Okra seed
orthogonal experiment
protein hydrolysates
response surface methodology (RSM)
Online Access:https://doi.org/10.1002/fsn3.2263

Internet

https://doi.org/10.1002/fsn3.2263

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