Production of Hydrolysate of Okara Protein Concentrate with High Antioxidant Capacity and Aglycone Isoflavone Content

Production of Hydrolysate of Okara Protein Concentrate with High Antioxidant Capacity and Aglycone Isoflavone Content

Abstract This work aimed to evaluate the enzymatic hydrolysis of okara protein concentrate with respect to degree of hydrolysis (DH) in order to obtain a protein hydrolysate with high antioxidant capacity and aglycones isoflavone content. A central composite rotatable design was carried out to evalu...

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Bibliographic Details
Main Authors: Vitória Ribeiro Garcia de Figueiredo, Ariana Justus, Dafne Garcia Pereira, Sandra Regina Georgetti, Elza Iouko Ida, Louise Emy Kurozawa
Format: Article
Language:English
Published: Instituto de Tecnologia do Paraná (Tecpar)
Series:Brazilian Archives of Biology and Technology
Subjects:
soy pulp
peptides
cleavage of protein
isoflavone profile
electrophoresis
experimental design
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100505&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100505&lng=en&tlng=en

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