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Article

Effects of cationic property on the in vitro antioxidant activities of pea protein hydrolysate fractions

2011-05-01

Abstract excerpt

Yellow pea seed protein-derived peptides were produced through enzymatic hydrolysis of pea protein isolate, which was followed by ultrafiltration to isolate peptides with <3kDa sizes (PPH). The PPH was separated by cation-exchange chromatography into five peptide fractions (F1–F5) based on their affinity for the stationary phase. F1 contained peptides with the least amount (7.5%) of cationic amino acids while F5 c...

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Literature Corpus work
e7df1055-7f63-51ef-944c-b521150848ba
DOI
10.1016/j.foodres.2011.03.017
Open publication

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Effects of cationic property on the in vitro antioxidant activities of pea protein hydrolysate fractionsDOI 10.1016/j.foodres.2011.03.017
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