Production of hydrolysate with antioxidative activity by enzymatic hydrolysis of extruded corn gluten

Author:

Zheng Xi-qun,Li Li-te,Liu Xiao-lan,Wang Xiao-jie,Lin Jie,Li Di

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Reference20 articles.

1. Bernard FG, Alexandre Z, Robert M, Catherine M (2004) Production and characterization of bioactive peptides from soy hydrolysate and soy-fermented food. Food Res Int 37:123–131

2. Church F, Swainsgood HE, Porter D, Catignani G (1983) Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins. J Dairy Sci 66:1219–1227

3. Darewicz M, Dziuba J, Caessens P (2000) Effect of enzymatic hydrolysis on emulsifying and foaming properties of milk proteins—a review. Pol J Food Nutr Sci 50:3–8

4. Dombrink-Kurtzman MA, Bietz JA (1993) Zein composition in hard and soft endosperm of maize. Cereal Chem 70:105–108

5. Jens AN (1986) Enzymic hydrolysis of food proteins. Elsevier, London, pp 122–144

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