Investigating structure, biological activity, peptide composition and emulsifying properties of pea protein hydrolysates obtained by cell envelope proteinase from Lactobacillus delbrueckii subsp. bulgaricus-Reference-Cited by-同舟云学术

Investigating structure, biological activity, peptide composition and emulsifying properties of pea protein hydrolysates obtained by cell envelope proteinase from Lactobacillus delbrueckii subsp. bulgaricus

Published:2023-08 Issue: Volume:245 Page:125375
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zhang Xiaoying,Tang Yuqing,Cheng Hong,Zhang JingJing,Zhang Shuang

Funder

Natural Science Foundation of Heilongjiang Province

National Natural Science Foundation of China

China Scholarship Council

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference39 articles.

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2. Structural properties and antioxidant activities of soybean protein hydrolysates produced by Lactobacillus delbrueckii subsp. bulgaricus cell envelope proteinase;Zhang;Food Chem.,2023

3. Ultrasound-assisted preparation of ACE inhibitory peptide from milk protein and establishment of its in-situ real-time infrared monitoring model;Cui;Ultrason. Sonochem.,2020

4. Allergenicity, antioxidant activity and ACE-inhibitory activity of protease hydrolyzed peanut flour;Yu;Food Chem.,2021

5. Antioxidant, anticancer and ACE-inhibitory activities of bioactive peptides from wheat germ protein hydrolysates;Karami;Food Biosci.,2019

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