Antioxidant activities and functional properties of soy protein isolate hydrolysates obtained using microbial proteases-Reference-Cited by-同舟云学术

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Antioxidant activities and functional properties of soy protein isolate hydrolysates obtained using microbial proteases

Published:2013-07-30 Issue:2 Volume:49 Page:317-328
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

de Castro Ruann J. S.¹,Sato Hélia H.¹

Affiliation:

1. Department of Food Science; School of Food Engineering; University of Campinas; 80 Rua Monteiro Lobato Campinas SP Brazil

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference30 articles.

1. Functional properties of protein hydrolysates from pea (Pisum sativum, L) seeds;Barac;International Journal of Food Science and Technology,2012

2. Antioxidant and free radical-scavenging activities of smooth hound (Mustelus mustelus) muscle protein hydrolysates obtained by gastrointestinal proteases;Bougatef;Food Chemistry,2009

3. A colorimetric method for the determination of the proteolytic activity of duodenal juice;Charney;The Journal of Biological Chemistry,1947

4. Production of antioxidant hydrolysates from a whey protein concentrate with thermolysin: optimization by response surface methodology;Contreras;LWT - Food Science and Technology,2011

5. Extending applicability of the oxygen radical absorbance capacity (ORAC-fluorescein) assay;Dávalos;Journal of Agricultural and Food Chemistry,2004

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1. Mechanism study on the effect of heat shock on the functional characteristics of soybean protein isolate by regulating the change of endogenous enzyme activity in soybeans;Food Hydrocolloids;2024-05

2. Bioactive properties of peptide fractions from Brazilian soy protein hydrolysates: In silico evaluation and experimental evidence;Food Hydrocolloids for Health;2023-12

3. Expression of a Salt-Tolerant Pseudolysin in Yeast for Efficient Protein Hydrolysis under High-Salt Conditions;Biomolecules;2022-12-30

4. Impact of Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy Protein Hydrolysates Incorporated into Novel Cookies;Foods;2022-12-21

5. Unconventional microbial proteases as promising tools for the production of bioactive protein hydrolysates;Critical Reviews in Food Science and Nutrition;2022-11-15

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