Antioxidant activities and functional properties of tea seed protein hydrolysates (Camellia oleifera Abel.) influenced by the degree of enzymatic hydrolysis

Author:

Li Xu,Shen Shian,Deng Junlin,Li Tian,Ding Chunbang

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference30 articles.

1. Lee CP, Shih PH, Hsu CL, Yen GC. Hepatoprotection of tea seed oil (Camellia oleifera Abel.) against CCl4-induced oxidative damage in rats. Food Chem. Toxicol. 45: 888–895 (2007)

2. Lee CP, Yen GC. Antioxidant activity and bioactive compounds of tea seed (Camellia oleifera Abel.) oil. J. Agr. Food. Chem. 54: 779–784 (2006)

3. He SN, Gu Y. The Comprehensive utilization of camellia fruits. Vol. 37, pp. 104–107. In: American Camellia Yearbook. American Camellia Society, Fort Valley, GA, USA (1982)

4. Gong J, Li Z, Zhong H, Wan Q. Optimazation of enzymatic hydrolysis conditions of oil-tea-seed meal using response surface methodology. J. Chin. Cereal. Oil Assoc. 7: 80–89 (2010)

5. Moure A, Sineiro J, Domínguez H, Parajó JC. Functionality of oilseed protein products: A review. Food Res. Int. 39: 945–963 (2006)

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