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Enzymatic hydrolysis of chicken viscera proteins in the presence of an ionic liquid as a strategy to improve the antioxidant properties of the hydrolysates

Aiming to explore the use of ionic liquids (ILs) not yet described in the literature, this work evaluated the hydrolysis of proteins from chicken viscera using the protease Alcalase modified and unmodified by the IL tetramethylammonium bromide. The protein hydrolysates produced in the presence of th...

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Detalhes bibliográficos
Principais autores:	Silva, Vitor Geniselli da, Castro, Ruann Janser Soares de
Formato:	Online
Idioma:	inglês
Publicado em:	Universidade Estadual de Campinas 2019
Assuntos:	Ionic liquids Enzymatic hydrolysis Antioxidant activity.
Acesso em linha:	https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/1367
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