Microwave-assisted enzymatic hydrolysis of wheat germ albumin to prepare polypeptides and influence on physical and chemical properties

Author:

Tian Shuangqi,Du Ke,Yan Feng,Li Yongheng

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

1. “AOAC Official Methods of Analysis,” 1984. 14th ed., Association of Official Analytical Chemists, Washington, DC.

2. compendium of wheat germ: Separation, stabilization and food applications;Boukid;Trends in Food Science & Technology,2018

3. Wheat germ: Not only a by-product;Brandolini;International Journal of Food Sciences and Nutrition,2012

4. Use of free radical method to evaluate antioxidant activity;Brand-Williams;Lebensmittel Wissenschaftund Technologie,1995

5. Standardized ileal digestibilities of amino acids and nitrogen in rye, barley, soybean meal, malt sprouts, sorghum, wheat germ and broken rice fed to growing pigs;Brestenský;Animal Feed Science and Technology,2013

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