Improving antioxidant activity of black bean protein by hydrolysis with protease combinations-Reference-Cited by-同舟云学术

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Improving antioxidant activity of black bean protein by hydrolysis with protease combinations

Published:2018-08-02 Issue:1 Volume:54 Page:34-41
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Aguilar Jessika Gonçalves dos Santos¹^ORCID,Granato Cason Victor¹,de Castro Ruann Janser Soares¹

Affiliation:

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

Funder

Department of Food Science, School of Food Engineering

Universidade Estadual de Campinas

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13898/fullpdf

Reference33 articles.

1. Microbial proteases: production and application in obtaining protein hydrolysates;Aguilar;Food Research International,2018

2. The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate;Avramenko;Food Research International,2013

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

4. Pulse proteins: processing, characterization, functional properties and applications in food and feed;Boye;Food Research International,2010

5. Antioxidant and metal chelating activities of peptide fractions from phaseolin and bean protein hydrolysates;Carrasco-Castilla;Food Chemistry,2012

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