Physicochemical characterization, antioxidant and anticancer activities of proteins from four legume species-Reference-Cited by-同舟云学术

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Physicochemical characterization, antioxidant and anticancer activities of proteins from four legume species

Published:2016-11-12 Issue:4 Volume:54 Page:964-972
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Chen Zhongqin,Wang Jingya,Liu Wei,Chen Haixia

Funder

National High Technology Research and Development Program ("863"Program) of China

National Natural Science Foundation of China (CN)

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-016-2390-x.pdf

Reference27 articles.

1. AOAC Intl (1995) Official methods of analysis of AOAC international. AOAC Intl (p. v. (loose-leaf)), Arlington, Va

2. Barac MB, Pesic MB, Stanojevic SP, Kostic AZ, Bivolarevic V (2015) Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean. J Food Sci Technol 52:2779–2787

3. Barbana C, Boye JI (2013) In vitro protein digestibility and physico-chemical properties of flours and protein concentrates from two varieties of lentil (Lens culinaris). Food Funct 4:310–321

4. Chan YS, Xia L, Ng TB (2016) White kidney bean lectin exerts anti-proliferative and apoptotic effects on cancer cells. Int J Biol Macromol 85:335–345

5. Garcia-Mora P, Frias J, Peñas E, Zieliński H, Giménez-Bastida JA, Wiczkowski W, Zielińskac D, Martínez-Villaluenga C (2015) Simultaneous release of peptides and phenolics with antioxidant, ACE-inhibitory and anti-inflammatory activities from pinto bean (Phaseolus vulgaris L. var. pinto) proteins by subtilisins. J Funct Foods 18:319–332

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