Optimization of Enzymatic Hydrolysis for Protein from Actinidia arguta Sieb. et Zucc by Response Surface Methodology and Antioxidant Activity of Polypeptides
LIU Chang-jiang*,JIA Sha-sha,XU Jin-guang
(College of Food Science, Shenyang Agricultural University, Shenyang 110866, China)
LIUChang-jiang,JIASha-sha,XUJin-guang. Optimization of Enzymatic Hydrolysis for Protein from Actinidia arguta Sieb. et Zucc by Response Surface Methodology and Antioxidant Activity of Polypeptides[J]. FOOD SCIENCE, 2012, 33(10): 33-38.