Process Optimization and Antioxidant Activity Analysis of White Kidney Bean Polypeptides Prepared by Composite Strain Fermentation

Process Optimization and Antioxidant Activity Analysis of White Kidney Bean Polypeptides Prepared by Composite Strain Fermentation

In order to investigate the optimal process conditions and in vitro antioxidant activity of white kidney bean polypeptides (WKBPs) from complex strain fermentation, this study used Bacillus subtilis and Aspergillus oryzae as starter culture, and optimized the process of preparing WKBPs through singl...

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Bibliographic Details
Main Authors: Sinan LI, Meng WANG, Yu AN, Qing WANG, Kaiyuan XU, Jia WANG, Zhihui ZHANG, Xi WANG, Ying WANG, Lu ZHANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-02-01
Series:Shipin gongye ke-ji
Subjects:
white kidney bean polypeptides
complex strain fermentation
ultrafiltration
antioxidant activity
in vitro digestion
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010304
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