Chelating peptides from rapeseed meal protein hydrolysates: identification and evaluation of their capacity to inhibit lipid oxidation-Reference-Cited by-同舟云学术

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Chelating peptides from rapeseed meal protein hydrolysates: identification and evaluation of their capacity to inhibit lipid oxidation

Published:2023-10 Issue: Volume:422 Page:136187
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Beaubier Sophie,Durand Erwann,Lenclume Charles,Fine Frédéric,Aymes Arnaud,Framboisier Xavier,Kapel Romain,Villeneuve Pierre

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference24 articles.

1. Simultaneous quantification of the degree of hydrolysis, protein conversion rate and mean molar weight of peptides released in the course of enzymatic proteolysis;Beaubier;Journal of Chromatography B,2019

2. Iron-binding peptides from whey protein hydrolysates: Evaluation, isolation and sequencing by LC–MS/MS;Caetano-Silva;Food Research International,2015

3. Role of physical structures in bulk oils on lipid oxidation;Chaiyasit;Critical Reviews in Food Science and Nutrition,2007

4. Hurdles in predicting antioxidant efficacy in oil-in-water emulsions;Decker;Trends in Food Science & Technology,2017

5. a). Production and antioxidant capacity of bioactive peptides from plant biomass to counteract lipid oxidation;Durand;Current Research in Food Science,2021

Cited by 6 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. Ultrasonication assisted enzymatic hydrolysis for generation of pulses protein hydrolysate having antioxidant and ACE-inhibitory activity;International Journal of Biological Macromolecules;2024-10

2. Exploring the potential of plant-derived metal ion binding peptides: Preparation, structure-activity relationship, and biological activities;Trends in Food Science & Technology;2024-10

3. Use of olive and sunflower protein hydrolysates for the physical and oxidative stabilization of fish oil‐in‐water emulsions;Journal of the Science of Food and Agriculture;2024-02-27

4. Characterization and stability of soybean meal peptide-zinc chelate prepared by solid state fermentation with Aspergillus oryzae;Food Bioscience;2023-12

5. Exploring novel ANGICon-EIPs through ameliorated peptidomics techniques: Can deep learning strategies as a core breakthrough in peptide structure and function prediction?;Food Research International;2023-12

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