Changes in physicochemical and digestibility properties of foxtail millet prolamin after cooking, and novel antioxidant peptide identification from cooked foxtail millet prolamin

Author:

Fu Yongxia,Wang Han,Liu Zhenyu,Zhang Fan,Wang Haizhen,Wu Zhenzhen,Shen Qun,Guo ShangORCID

Funder

China Agricultural University

Shanxi Agricultural University

Publisher

Elsevier BV

Reference55 articles.

1. Isolation, purification and characterization of antioxidative peptide of pearl millet (Pennisetum glaucum) protein hydrolysate;Agrawal;Food Chem.,2016

2. Physicochemical and functional properties of Proso millet storage protein fractions;Akharume;Food Hydrocoll.,2020

3. Peptide fraction from moth bean (Vigna aconitifolia (Jacq.)) seed protein hydrolysate demonstrates multifunctional characteristics;Bhadkaria;Process Biochem.,2023

4. Purification, molecular docking and in vivo analyses of novel angiotensin-converting enzyme inhibitory peptides from protein hydrolysate of moth bean (Vigna aconitifolia (Jacq.) Marechal) seeds;Bhadkaria;Int. J. Biol. Macromo.l,2023

5. Antioxidant, antimicrobial and anticarcinogenic activities of bovine milk proteins and their hydrolysates—A review;Bielecka;Int. Dairy J.,2022

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