Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream

Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream

This work studies the emulsifying and antioxidant properties of potato protein hydrolysates (PPHs) fractions obtained through enzymatic hydrolysis of potato protein using trypsin followed by ultrafiltration. Unfractionated (PPH1) and fractionated (PPH2 as >10 kDa, PPH3 as 10-5 kDa, PPH4 as 5-0.8...

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Main Authors: Betül Yesiltas (Author), Pedro J. García-Moreno (Author), Rasmus K. Mikkelsen (Author), Simon Gregersen Echers (Author), Dennis K. Hansen (Author), Mathias Greve-Poulsen (Author), Grethe Hyldig (Author), Egon B. Hansen (Author), Charlotte Jacobsen (Author)
Format: Book
Published: MDPI AG, 2023-08-01T00:00:00Z.
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