Effects of combined high pressure and enzymatic treatments on physicochemical and antioxidant properties of peanut proteins.

Food Sci Nutr · 2019 · PMC6475804 · PMID 31024715

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an increasing trendno p-value reported

Antioxidant activity of PPI hydrolysates It can be seen from Figure 5 a that the reducing power of all samples exhibited an increasing trend within the first 120 min of hydrolysis and the reducing power of HP‐treated samples was significantly ( p < 0.05) higher than non‐HP‐treated samples.

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