Purification and characterisation of α‐glucosidase inhibitory peptides from defatted camellia seed cake-Reference-Cited by-同舟云学术

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Purification and characterisation of α‐glucosidase inhibitory peptides from defatted camellia seed cake

Published:2020-05-27 Issue:1 Volume:56 Page:138-147
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Feng Jun¹,Ma Yi‐Long¹,Sun Ping¹,Thakur Kiran¹,Wang Shaoyun²,Zhang Jian‐Guo¹,Wei Zhao‐Jun¹³^ORCID

Affiliation:

1. School of Food Science and Biological Engineering Hefei University of Technology Hefei 230009 China

2. College of Biological Science and Technology Fuzhou University Fuzhou 350108 China

3. Biological Science and Engineering College North Minzu University Yinchuan 750021 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14613

Reference43 articles.

1. Purification, identification and characterization of two novel antioxidant peptides from finger millet (Eleusine coracana) protein hydrolysate

2. Extraction, purification, characterization and hypoglycemic activity of a polysaccharide isolated from the root of Ophiopogon japonicus

3. Purification and identification of antioxidant peptides from walnut (Juglans regia L.) protein hydrolysates

4. Bioactive peptides derived from crimson snapper and in vivo anti-aging effects on fat diet-induced high fat Drosophila melanogaster

5. Effects of enzymatic hydrolysis treatments on the physicochemical properties of beef bone extract using endo- and exoproteases

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