Antioxidant and enzyme-inhibitory properties of sesame seed protein fractions and their isolate and hydrolyzate-Reference-Cited by-同舟云学术

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Antioxidant and enzyme-inhibitory properties of sesame seed protein fractions and their isolate and hydrolyzate

Published:2021-01-01 Issue:1 Volume:24 Page:780-795
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Idowu Atinuke O.¹²,Famuwagun Akinsola A.²³^ORCID,Fagbemi Tayo, N.⁴^ORCID,Aluko Rotimi E.²⁵^ORCID

Affiliation:

1. Department of Food Science and Technology, College of Basic and Applied Sciences, Mountain Top University, Makogi-Oba, Ogun State, Nigeria

2. Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada

3. Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria

4. Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria

5. Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB, Canada

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2021.1919704

Reference48 articles.

1. Preparation of sesame peptide and evaluation of antibacterial activity on typical pathogens

2. Vegetable foods: A cheap source of proteins and peptides with antihypertensive, antioxidant, and other less occurrence bioactivities

3. FAO. Food and Agriculture Organization Corporate Statistical Database. http://www.fa.org/faostat/en/#data/QC (accessed June, 7, 2018).

4. Purification and characterisation of the 7S globulin storage protein from sesame (Sesamum indicum L.)

5. Functionality of native and denatured cashew nut kernel protein isolates at isoelectric pH as a function of salt concentration

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