Effect of Anthocyanin Synergistic Enzymatic Hydrolysis on Functional and Structural Properties of Elaeagnus mollis Oil Meal Protein

Using Elaeagnus mollis oil meal protein as raw material, the synergistic effects of different mass concentrations of anthocyanin binding and enzymatic hydrolysis on the functional properties, structural properties and antioxidant activity of Elaeagnus mollis oil meal protein were investigated under...

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Bibliographic Details
Published in:Shipin gongye ke-ji
Main Authors: Jiangtao WANG, Xiaoyu ZHAO, Caixia GUO
Format: Article
Language:Chinese
Published: The editorial department of Science and Technology of Food Industry 2023-10-01
Subjects:
elaeagnus mollis oil meal protein
anthocyanin binding
enzymatic hydrolysis
synergistic effects
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100200

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100200

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