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Partial Characterization of Ultrafiltrated Soy Protein Hydrolysates with Antioxidant and Free Radical Scavenging Activities

✍ Scribed by Jiménez-Ruiz, Edgar I.; Calderón de la Barca, Ana M.; Sotelo-Mundo, Rogerio R.; Arteaga-Mackinney, Guillermo E.; Valenzuela-Melendez, Martin; Peña-Ramos, E. Aida

Book ID
121699974
Publisher
Institute of Food Technologists
Year
2013
Tongue
English
Weight
319 KB
Volume
78
Category
Article
ISSN
0022-1147

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Wheat germ protein hydrolysates (WGPH) were obtained by enzymatic hydrolysis of defatted wheat germ protein isolates using Alcalase 2.4L FG. The degree of hydrolysis (DH) of WGPH was determined to be about 25% using pH-stat method. The molecular mass distribution of WGPH was lower than 1500 Da. The