Antioxidant, pancreatic lipase, and α‐amylase inhibitory properties of oat bran hydrolyzed proteins and peptides-Reference-Cited by-同舟云学术

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Antioxidant, pancreatic lipase, and α‐amylase inhibitory properties of oat bran hydrolyzed proteins and peptides

Published:2021-05-16 Issue: Volume: Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Esfandi Ramak¹,Seidu Issaka²,Willmore William³⁴,Tsopmo Apollinaire¹⁴^ORCID

Affiliation:

1. Food Science and Nutrition Program Department of Chemistry Carleton University Ottawa ON Canada

2. National Research Council of Canada Ottawa ON Canada

3. Department of Biology Carleton University Ottawa ON Canada

4. Institute of Biochemistry Carleton University Ottawa ON Canada

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13762

Reference39 articles.

1. Identification of Bioactive Peptides from Cereal Storage Proteins and Their Potential Role in Prevention of Chronic Diseases

2. Adaptation of the AOCS official method for measuring hydroperoxides from small-scale oil samples

3. Antioxidant effect of Cassia essential oil on deep-fried beef during the frying process

4. Antioxidant and Anti-Apoptotic Properties of Oat Bran Protein Hydrolysates in Stressed Hepatic Cells

5. Peptidomic analysis of hydrolyzed oat bran proteins, and their in vitro antioxidant and metal chelating properties

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