Pretreatment of flaxseed protein isolate by high hydrostatic pressure: Impacts on protein structure, enzymatic hydrolysis and final hydrolysate antioxidant capacities
详细信息 查看全文
- 作者：Vé ; ronique Perreault ; Loï ; c Hé ; naux ; Laurent Bazinet ; Laurent.Bazinet@fsaa.ulaval.ca ; Alain Doyen
- 关键词：Flaxseed ; Protein isolate ; Enzymatic hydrolysis ; High hydrostatic pressure ; Protein conformation ; Trypsin ; Pronase
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 April 2017
- 年：2017
- 卷：221
- 期：Complete
- 页码：1805-1812
- 全文大小：937 K
- 卷排序：221
文摘
Impact of HHP (high hydrostatic pressure) on hydrolysis efficiency. HHP dissociated flaxseed proteins into subunits which aggregated. HHP had no impact on peptide profile but modified their concentrations. HHP enhanced hydrolysate antioxidant activity.