机译:豌豆蛋白的压力或温度预处理对酶解产物性能的影响
Department of Human Nutritional Sciences and The Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada;
Department of Human Nutritional Sciences and The Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada,College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu, People's Republic of China 210003;
Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011-1061, United States;
Department of Human Nutritional Sciences and The Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada;
Alcalase; Angiotensin converting enzyme; High pressure pretreatment; Isolated pea protein (IPP); Protein hydrolysate; Renin;
机译:高压预处理的分离豌豆蛋白的酶促蛋白水解物比热预处理产生的类似水解物具有更好的抗氧化性能
机译:高静水压力预处理亚麻籽分离蛋白:对蛋白质结构,酶水解和最终水解产物抗氧化能力的影响
机译:黄田豌豆种子酶解蛋白的抗氧化,抗炎和免疫调节特性。
机译:高压大豆膳食酶水解产物的抗氧化活性预处理高压
机译:高温和高压处理对豌豆种子(Pisum sativum L.)蛋白和酶促蛋白水解物的结构和功能特性的影响
机译:酶豌豆蛋白水解产物是活性胰蛋白酶和胰凝乳蛋白酶抑制剂
机译:酶豌豆,鹰嘴豆蛋白蛋白质水解产物中肽的营养和生物活性性能的测定