In vitro α‐amylase inhibitory and antioxidant properties of soluble proteins and their peptic hydrolysates from raw and cooked commercially available oatmeal-Reference-Cited by-同舟云学术

In vitro α‐amylase inhibitory and antioxidant properties of soluble proteins and their peptic hydrolysates from raw and cooked commercially available oatmeal

Published:2021-10-08 Issue:1 Volume:99 Page:111-118
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Tuaño Arvin Paul P.¹²^ORCID,Tan Lance Aaron G.²³,Hernandez Mia Bianca S.²⁴,Lu Ramon E.²⁴

Affiliation:

1. Institute of Chemistry, College of Arts and Sciences University of the Philippines Los Baños, College Laguna Philippines

2. Department of Chemistry, College of Humanities and Sciences De La Salle Medical and Health Sciences Institute Dasmariñas City, Cavite Philippines

3. College of Medicine University of the East Ramon Magsaysay Memorial Medical Center Quezon City Philippines

4. College of Medicine De La Salle Medical and Health Sciences Institute Dasmariñas City, Cavite Philippines

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10485

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5. Antioxidant Activity of Oat Proteins Derived Peptides in Stressed Hepatic HepG2 Cells