| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542615 | Food Chemistry | 2013 | 5 Pages |
Abstract
⺠Enzymatic aqueous extraction (EAE) was used for oil and protein extraction from peanut. ⺠The aqueous fraction (AF) obtained by EAE had better essential amino acid profile. ⺠AF had extremely low phytate content and rich in peptides. ⺠AF can be used for the preparations of various food supplements. ⺠ESI-MS/MS data were used for the identification of major peanut allergens Ara h1-h8.
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Authors
S. Latif, J. Pfannstiel, H.P.S. Makkar, K. Becker,