Old products, new applications? Considering the multiple bioactivities of plastein in peptide-based functional food design-Reference-Cited by-同舟云学术

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Old products, new applications? Considering the multiple bioactivities of plastein in peptide-based functional food design

Published:2016-04 Issue: Volume:8 Page:8-13
ISSN:2214-7993
Container-title:Current Opinion in Food Science
language:en
Short-container-title:Current Opinion in Food Science

Author:

Udenigwe Chibuike Chinedu^ORCID,Rajendran Subin Raj Cheri Kunnumal

Funder

Natural Sciences and Engineering Research Council of Canada (NSERC)

Canada Foundation for Innovation (CFI)

Nova Scotia Research and Innovation Trust (NSRIT)

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference33 articles.

1. Mechanisms of plastein formation, and prospective food and nutraceutical applications of the peptide aggregates;Gong;Biotechnol Rep,2015

2. Plastein reaction as a method for enhancing the sulfur-containing amino acid level of soybean protein;Yamashita;J Agric Food Chem,1971

3. Application of microbial proteases to soybean and other materials to improve acceptability, especially through the formation of plastein;Fujimaki;J Appl Bacteriol,1971

4. Methionine enrichment of milk protein by enzymatic peptide modification;Hajos;J Food Sci,1988

5. The plastein reaction revisited: evidence for a purely aggregation reaction mechanism;Andrews;Food Chem,1990

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