In vitro digestibility, structural and functional properties of Moringa oleifera seed proteins

Author:

Aderinola Taiwo A.,Alashi Adeola M.,Nwachukwu Ifeanyi D.,Fagbemi Tayo N.,Enujiugha Victor N.,Aluko Rotimi E.

Funder

Nigerian Tertiary Education Trust Fund

Natural Sciences and Engineering Council of Canada

Cette recherche a été financée par le Conseil de recherches en sciences naturelles et en génie du Canada

numéro de référence

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference69 articles.

1. Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate;Adebiyi;Food Chemistry,2011

2. Isolation, fractionation and characterisation of proteins from Mucuna bean;Adebowale;Food Chemistry,2007

3. Nutritional , antioxidant and quality acceptability of smoothies supplemented with Moringa oleifera Leaves;Aderinola;Beverages,2018

4. Amino acid composition and antioxidant properties of Moringa oleifera seed protein isolate and enzymatic hydrolysates;Aderinola;Heliyon,2018

5. In vitro antihypertensive and antioxidative properties of trypsin-derived Moringa oleifera seed globulin hydrolyzate and its membrane fractions;Aderinola;Food Sciences and Nutrition,2019

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