Bioactive peptides from brown rice protein hydrolyzed by bromelain: Relationship between biofunctional activities and flavor characteristics-Reference-Cited by-同舟云学术

Bioactive peptides from brown rice protein hydrolyzed by bromelain: Relationship between biofunctional activities and flavor characteristics

Published:2020-02-11 Issue:3 Volume:85 Page:707-717
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Selamassakul Orrapun¹,Laohakunjit Natta¹^ORCID,Kerdchoechuen Orapin¹,Yang Liping²,Maier Claudia S.²

Affiliation:

1. School of Bioresources and Technology King Mongkut's Univ. of Technology Thonburi 49 Tein‐talay 25 Rd., Tha‐kam, Bangkhuntein Bangkok 10150 Thailand

2. Dept. of Chemistry Oregon State Univ. Corvallis OR 97331 U.S.A.

Funder

Thailand Research Fund

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15052

Reference40 articles.

1. Purification and characterization of antioxidative peptides derived from rice bran protein hydrolysates

2. Structure and function of plant protein-derived antihypertensive peptides

3. Branched-Chain Amino Acids Activate Key Enzymes in Protein Synthesis after Physical Exercise

4. Volatile profiles of aromatic and non-aromatic rice cultivars using SPME/GC–MS

5. Differences in functional properties and biochemical characteristics of congenetic rice proteins

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