Functional Properties of Peptides in Mixed Whey and Soybean Extracts after Fermentation by Lactic Acid Bacteria
Author:
Funder
Korea Technology and Information Promotion Agency for SMEs
Publisher
Korean Society of Milk Science and Biotechnology
Subject
General Earth and Planetary Sciences,General Environmental Science
Link
http://www.ejmsb.org/download/download_pdf?doi=10.22424/jdsb.2023.41.3.113
Reference20 articles.
1. Li-Chan ECY. Bioactive peptides and protein hydrolysates: research trends and challenges for application as nutraceuticals and functional food ingredients. Curr Opin Food Sci. 2015;1:28-37. 10.1016/j.cofs.2014.09.005
2. Reddi S, Shanmugam VP, Kapila S, Kapila R. Identification of buffalo casein-derived bioactive peptides with osteoblast proliferation activity. Eur Food Res Technol. 2016; 242:2139-2146. 10.1007/s00217-016-2710-4
3. Wang W, Dia VP, Vasconez M, de Mejia EG, Nelson RL. Analysis of soybean protein-derived peptides and the effect of cultivar, environmental conditions, and processing on lunasin concentration in soybean and soy products. J AOAC Int. 2008;91:936-946. 10.1093/jaoac/91.4.936 18727556
4. Yun H, Kim JD, Choi HC, Lee CW. Antibacterial activity of CNT-Ag and GO-Ag nanocomposites against Gram-negative and Gram-positive bacteria. Bull Korean Chem Soc. 2013;34:3261-3264. 10.5012/bkcs.2013.34.11.3261
5. Fiorentino A, Ricci A, D'Abrosca B, Pacifico S, Golino A, Letizia M, et al. Potential food additives from Carex distachya roots: identification and in vitro antioxidant properties. J Agric Food Chem. 2008;56:8218-8225. 10.1021/jf801603s 18686967
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