Isolation and characterization of zinc-chelating peptides from wheat germ protein hydrolysates
The enzymatic hydrolysis of defatted wheat germ protein was carried out by using Alcalase, Flavourzyme and papain. The hydrolysates prepared by Alcalase under optimal conditions for 200 min had the highest degree of hydrolysis (DH) of 15.61 ± 0.09% and metal chelating ability of 69.62 ± 0.96%. The z...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2015-01-01
|
| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464614003363 |