Effect of enzymatic hydrolysis on the functional properties of foxtail millet (Setaria italica L.) proteins
作者： Mohamed Tabita Kamara , Issoufou Amadou , Fatmata Tarawalie , Zhou Huiming
DOI: 10.1111/J.1365-2621.2010.02260.X
关键词:
摘要: In this study, we examined the effect of enzymatic hydrolysis on the functional properties of defatted foxtail millet proteins. Defatted foxtail millet flour (DFMF) was enzymatically hydrolysed by several commercially available proteases (Protamex, Papain, Alcalase 2.4 L, Flavourzyme and Neutrase), with protein recovery of 59. 6%, 62.8%, 81.8%, 78.9%, and 67.5%, respectively. Essential amino acids were above the recommended amount by Food and Agriculture Organization (FAO)/World Health Organization (WHO) for humans. The …
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