Combinatorial approach to prepare antioxidative protein hydrolysate from corn gluten meal with dairy whey: Preparation, kinetics, nutritional study and cost analysis-Reference-Cited by-同舟云学术

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Combinatorial approach to prepare antioxidative protein hydrolysate from corn gluten meal with dairy whey: Preparation, kinetics, nutritional study and cost analysis

Published:2022-01 Issue: Volume:153 Page:112437
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Singh Umesh,Kaur Dalveer,Mishra Vibhu,Krishania Meena^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Comparison the effect of three commercial enzymes for enzymatic hydrolysis of two substrates (rice bran protein concentrate and soy-been protein) with SDS-PAGE;Ahmadifard;Journal of Food Science & Technology,2016

2. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

3. Food-derived bioactive peptides in human health: Challenges and opportunities;Chakrabarti;Nutrients,2018

4. Recovery of whey proteins and lactose from dairy waste: A step towards green waste management;Das;Process Safety and Environmental Protection,2016

5. Advantages of an acid protease from Aspergillus oryzae over commercial preparations for production of whey protein hydrolysates with antioxidant activities;De Castro;Biocatalysis and Agricultural Biotechnology,2014

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Structural, physicochemical and technofunctional properties of corn gluten meal modified by extrusion;Food Research International;2024-09

2. Exploring community succession and metabolic changes in corn gluten meal-bran mixed wastes during fermentation;Journal of Environmental Management;2024-08

3. Protein hydrolysates prepared by Alcalase using ultrasound and microwave pretreated almond meal and their characterization;Journal of Food Science and Technology;2024-03-06

4. Optimization of Enzymatic Hydrolysis by Protease Produced from Bacillus subtilis MTCC 2423 to Improve the Functional Properties of Wheat Gluten Hydrolysates;International Journal of Food Science;2024-01

5. Preparation and identification of a novel peptide with high antioxidant activity from corn gluten meal;Food Chemistry;2023-10

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