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Soy Protein Hydrolysates by Zokou Ronice is a document available to read on EtoBox.
This study investigates the peptidomics of soy protein hydrolysates and their antioxidant properties, specifically their ability to inhibit the oxidation of palm olein during frying. The research found that pepsin hydrolysate significantly improved the oxidative stability of palm olein after multiple frying cycles, while trypsin hydrolysate exhibited pro-oxidant activity. The findings suggest that the structural characteristics of the peptides, particularly their amino acid composition, play a crucial role
- Author
- Zokou Ronice
- Language
- EN