Improving bioactivities of Jatropha curcas protein hydrolysates by optimizing with response surface methodology the extrusion cooking process

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Improving bioactivities of Jatropha curcas protein hydrolysates by optimizing with response surface methodology the extrusion cooking process

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作者：Marco Valdez-Flores^a ; Lourdes J. Germá ; n-Bá ; ez^a ; Roberto Gutié ; rrez-Dorado^a ; Sergio Medina-Godoy^b ; Claudia Norzagaray-Valenzuela^a ; Sergio Herná ; ndez-Verdugo^c ; Cuauhté ; moc Reyes-Moreno^a ; Angel Valdez-Ortiz^a ; ^{angelvaldezortiz@yahoo.com.mx" class="auth_mail" title="E-mail the corresponding author} ; ^{avaldezortiz@gmail.com" class="auth_mail" title="E-mail the corresponding author}
关键词：JPH ; Jatropha protein hydrolysates ; DH ; degree of hydrolysis ; ET ; extrusion temperature ; SS ; screw speed ; RSM ; response surface methodology ; AOXC ; antioxidant capacity ; ACEI-activity ; angiotensin converting enzyme inhibitory activity ; TEAC ; trolox equivalents antioxidant coefficients
刊名：Industrial Crops & Products
出版年：2016
出版时间：July 2016
年：2016
卷：85
期：Complete
页码：353-360
全文大小：1592 K

文摘

•: Optimization of extrusion cooking process by response surface methodology.
•: Extrusion cooking process improves bioactivities of Jatropha protein hydrolysates.
•: Protein hydrolysates with antioxidant capacity.
•: Protein hydrolysates with antihypertensive activity.

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