ArticleFoods (Basel, Switzerland)2020
Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 28 citations in OpenAlex.
- Partial hydrolyzed protein as an alternative stabilizer for peanut (Food chemistry: X · 2025Article
- Characterization of some physicochemical, textural, and antioxidant properties of muffins fortified with hydrolyzed whey protein.Food science & nutrition · 2024Article
- Effect of Starch Types on the Textural and Rehydration Properties of Extruded Peanut Protein Pore Gel Particles.Gels (Basel, Switzerland) · 2024Article
- Rice-Based Gluten-Free Foods and Technologies: A Review.Foods (Basel, Switzerland) · 2023Review
- Extraction, Enzymatic Modification, and Anti-Cancer Potential of an Alternative Plant-Based Protein fromFoods (Basel, Switzerland) · 2023Article
- Impacts of Electroextraction Using the Pulsed Electric Field on Properties of Rice Bran Protein.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
10 authors at 3 institutions in 2 countries.
Funding
Abstract
Protein hydrolysates (PH) with a degree of hydrolysis (DH) of 5%, 10%, and 13% from two varieties of peanut were prepared using two commercial enzymes, Alcalase and Flavourzyme. The content of essential amino acids (30,290 mg/100 g) and hydrophobic amino acids (34,067 mg/100 g) of the peanut variety Kalasin 2 (KAC431) protein was higher than that of a common variety, Kalasin 1 (KAC1) (
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Registered trials
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