Generation, fractionation, and characterization of iron-chelating protein hydrolysate from palm kernel cake proteins

• Main Authors: Zarei, Mohammad, Ghanbari, Rahele, Tajabadi, Naser, Abdul Hamid, Azizah, Abu Bakar, Fatimah, Saari, Nazamid
• Format: Article
• Language: English
• Published: Institute of Food Technologists 2016
• Online Access: http://psasir.upm.edu.my/id/eprint/12542/1/Generation%2C%20fractionation%2C%20and%20characterization%20of%20iron-chelating%20protein%20hydrolysate%20from%20palm%20kernel%20cake%20proteins.pdf; http://psasir.upm.edu.my/id/eprint/12542/; http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.13200/abstract;jsessionid=6E54B14418715A2AA500270CA2FC1FA3.f03t03

Palm kernel cake protein was hydrolyzed with different proteases namely papain, bromelain, subtilisin, flavourzyme, trypsin, chymotrypsin, and pepsin to generate different protein hydrolysates. Peptide content and iron-chelating activity of each hydrolysate were evaluated using O-phthaldialdehyde-ba...