Hydrolysates of sheep cheese whey as a source of bioactive peptides with antioxidant and angiotensin-converting enzyme inhibitory activities-Reference-Cited by-同舟云学术

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Hydrolysates of sheep cheese whey as a source of bioactive peptides with antioxidant and angiotensin-converting enzyme inhibitory activities

Published:2014-11 Issue: Volume:61 Page:48-55
ISSN:0196-9781
Container-title:Peptides
language:en
Short-container-title:Peptides

Author:

Corrêa Ana Paula Folmer,Daroit Daniel Joner,Fontoura Roberta,Meira Stela Maris Meister,Segalin Jeferson,Brandelli Adriano

Funder

CAPES

CNPq

FAPERGS

Publisher

Elsevier BV

Subject

Cellular and Molecular Neuroscience,Endocrinology,Physiology,Biochemistry

Reference43 articles.

1. Screening of whey protein isolate hydrolysates for their dual functionality: influence of heat pre-treatment and enzyme specificity;Adjonu;Food Chem,2013

2. Technical note: a simplified procedure for myofibril hydrophobicity determination;Chelh;Meat Sci,2006

3. Production of antioxidant hydrolyzates from a whey protein concentrate with thermolysin: optimization by response surface methodology;Contreras;LWT Food Sci Technol,2011

4. Antioxidant activities of buttermilk proteins, whey proteins, and their enzymatic hydrolysates;Conway;J Agric Food Chem,2013

5. Characterization of a keratinase produced by Bacillus sp. P7 isolated from an Amazonian environment;Corrêa;Int Biodeterior Biodegrad,2010

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