Table of Contents
Journal of Food Processing
Volume 2014, Article ID 372352, 11 pages
http://dx.doi.org/10.1155/2014/372352
Research Article

Protease from Aspergillus oryzae: Biochemical Characterization and Application as a Potential Biocatalyst for Production of Protein Hydrolysates with Antioxidant Activities

Department of Food Science, School of Food Engineering, University of Campinas, 80 Rua Monteiro Lobato, 13083-862 Campinas, SP, Brazil

Received 30 September 2014; Accepted 19 November 2014; Published 8 December 2014

Academic Editor: Harshadrai M. Rawel

Copyright © 2014 Ruann Janser Soares de Castro and Helia Harumi Sato. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Ruann Janser Soares de Castro and Helia Harumi Sato, “Protease from Aspergillus oryzae: Biochemical Characterization and Application as a Potential Biocatalyst for Production of Protein Hydrolysates with Antioxidant Activities,” Journal of Food Processing, vol. 2014, Article ID 372352, 11 pages, 2014. https://doi.org/10.1155/2014/372352.