Comparison of alcalase- and pepsin-treated oilseed protein hydrolysates – Experimental validation of predicted antioxidant, antihypertensive and antidiabetic properties-Reference-Cited by-同舟云学术

Comparison of alcalase- and pepsin-treated oilseed protein hydrolysates – Experimental validation of predicted antioxidant, antihypertensive and antidiabetic properties

Published:2021 Issue: Volume:4 Page:141-149
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Han Ruixian,Hernández Álvarez Alan J.,Maycock Joanne,Murray Brent S.^ORCID,Boesch Christine^ORCID

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference63 articles.

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4. Identification of bioactive peptides with α-amylase inhibitory potential from enzymatic protein hydrolysates of red seaweed (Porphyra spp);Admassu;J. Agric. Food Chem.,2018

5. Effect of peptide size on antioxidant properties of African yam bean seed (Sphenostylis stenocarpa) protein hydrolysate fractions;Ajibola;Int. J. Mol. Sci.,2011

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