Antioxidative and Functional Properties of Pumpkin Oil Cake Globulin Hydrolysates
Antioxidative and Functional Properties of Pumpkin Oil Cake Globulin Hydrolysates
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Publisher
Berlin/Heidelberg: Springer-Verlag
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Language
English
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Publisher
Berlin/Heidelberg: Springer-Verlag
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Scope and Contents
Contents
Cucurbitin extracted from pumpkin (Cucurbita pepo) oil cake was enzymatically hydrolysed with three different enzymes viz. alcalase, flavourzyme and pepsin. Antioxidative and functional properties of cucurbitin hydrolysates with different degrees of hydrolysis (DH) were investigated. The antioxidant activity of the hydrolysates was strongly depende...
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Full title
Antioxidative and Functional Properties of Pumpkin Oil Cake Globulin Hydrolysates
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TN_cdi_proquest_miscellaneous_1534832898
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_1534832898
Other Identifiers
ISSN
0003-021X
E-ISSN
1558-9331
DOI
10.1007/s11746-013-2257-5
