Optimizing protein hydrolysates of rice bran: physicochemical, antioxidant, antibacterial properties, and chemometric analysis for functional food potential
Rice bran is one of the major by-products of the rice milling process. This study examined the physicochemical alterations and potential functions of protein hydrolysates of rice bran. After removal of fats, rice bran protein was hydrolyzed by using bromelain (Br), trypsin (Tr), papain (Pa), and pep...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier Ltd
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/106145/1/106145.pdf http://psasir.upm.edu.my/id/eprint/106145/ https://www.sciencedirect.com/science/article/pii/S277227592400008X |
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