Antioxidant and antibacterial activities of peptide fractions from flaxseed protein hydrolysed by protease fromBacillus altitudinisHK02-Reference-Cited by-同舟云学术

Antioxidant and antibacterial activities of peptide fractions from flaxseed protein hydrolysed by protease fromBacillus altitudinisHK02

Published:2016-01-13 Issue:3 Volume:51 Page:681-689
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Hwang Chin-Fa¹,Chen Yi-An¹,Luo Chen²,Chiang Wen-Dee³

Affiliation:

1. Department of Food Science and Technology; Hungkuang University; No. 1018, Sec. 6 Taiwan Boulevard Shalu District Taichung City 43302 Taiwan

2. Department of Biotechnology; University of Tartu; Tartu 51010 Estonis

3. Department of Food Science; Tunghai University; No. 1727, Sec. 4 Taiwan Boulevard Xitun District Taichung City 40704 Taiwan

Funder

National Science Council

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference46 articles.

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2. Effect of peptide size on antioxidant properties of African Yam bean seed (Sphenostylis stenocarpa) protein hydrolysate fractions;Ajibola;International Journal of Molecular Sciences,2011

3. Inhibition by l-ascorbic acid and other antioxidants of the 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) oxidation catalyzed by peroxidase: a new approach for determining total antioxidant status of foods;Arnao;Analytical Biochemistry,1996

4. Effects of enzymatic hydrolysis on molecular structure and antioxidant activity of barley hordein;Bamdad;Journal of Cereal Science,2011

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