$Generation, fractionation, and characterization of iron-chelating protein hydrolysate from palm kernel cake proteins$
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Generation, fractionation, and characterization of iron-chelating protein hydrolysate from palm kernel cake proteins

Palm kernel cake protein was hydrolyzed with different proteases namely papain, bromelain, subtilisin, flavourzyme, trypsin, chymotrypsin, and pepsin to generate different protein hydrolysates. Peptide content and iron-chelating activity of each hydrolysate were evaluated using O-phthaldialdehyde-ba...

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Bibliographic Details
Main Authors:	Zarei, Mohammad, Ghanbari, Rahele, Tajabadi, Naser, Abdul Hamid, Azizah, Abu Bakar, Fatimah, Saari, Nazamid
Format:	Article
Language:	English
Published:	Institute of Food Technologists 2016
Online Access:	http://psasir.upm.edu.my/id/eprint/12542/ http://psasir.upm.edu.my/id/eprint/12542/1/Generation%2C%20fractionation%2C%20and%20characterization%20of%20iron-chelating%20protein%20hydrolysate%20from%20palm%20kernel%20cake%20proteins.pdf

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