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The enzymatic hydrolysis of common buckwheat (Fagopyrum esculentum Moench) protein isolate (BPI) by Alcalase and some physiochemical and antioxidant properties of the resulting hydrolysates were characterised. The hydrolysis resulted in remarkable decrease in the globulins or protein aggregates and concomitant increase in peptide fragments. The surface hydrophobicity of the hydrolysates decreased...
Enzymatic hydrolysis of protein isolate from hull-less pumpkin (Cucurbita pepo L.) oil cake was studied by response surface methodology, using a central-composite experimental design. The hydrolysis was carried out with an acid protease, at temperature of 30°C and pH 3.00. Second-order polynomial model was proposed with regard to of effect of time, enzyme and NaCl concentration. The mathematical model...
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