Production of Defatted Palm Kernel Cake Protein Hydrolysate as a Valuable Source of Natural Antioxidants

Production of Defatted Palm Kernel Cake Protein Hydrolysate as a Valuable Source of Natural Antioxidants

The aim of this study was to produce a valuable protein hydrolysate from palm kernel cake (PKC) for the development of natural antioxidants. Extracted PKC protein was hydrolyzed using different proteases (alcalase, chymotrypsin, papain, pepsin, trypsin, flavourzyme, and bromelain). Subsequently, ant...

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Bibliographic Details
Main Authors: Mohammad Zarei, Afshin Ebrahimpour, Azizah Abdul-Hamid, Farooq Anwar, Nazamid Saari
Format: Article
Language:English
Published: MDPI AG 2012-06-01
Series:International Journal of Molecular Sciences
Subjects:
antioxidant
palm kernel cake
protein hydrolysates
HPLC
bioactive peptide
Online Access:http://www.mdpi.com/1422-0067/13/7/8097

Internet

http://www.mdpi.com/1422-0067/13/7/8097

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