In vitro antihypertensive and antioxidative properties of trypsin-derived Moringa oleifera seed globulin hydrolyzate and its membrane fractions-Reference-Cited by-同舟云学术

In vitro antihypertensive and antioxidative properties of trypsin-derived Moringa oleifera seed globulin hydrolyzate and its membrane fractions

Published:2018-11-25 Issue:1 Volume:7 Page:132-138
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Aderinola Taiwo Ayodele¹²^ORCID,Fagbemi Tayo Nathaniel¹^ORCID,Enujiugha Victor Ndigwe¹,Alashi Adeola Monisola²,Aluko Rotimi Emmanuel²^ORCID

Affiliation:

1. Department of Food Science and Technology; The Federal University of Technology, Akure; Akure Nigeria

2. Department of Food and Human Nutritional Sciences; University of Manitoba; Winnipeg Manitoba Canada

Funder

Tertiary Education Trust Fund

Natural Sciences and Engineering Research Council of Canada

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/fsn3.826/fullpdf

Reference31 articles.

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3. Polypeptide composition and functional properties of African yam bean seed (Sphenostylis stenocarpa) albumin, globulin and protein concentrate;Ajibola;Food Hydrocolloids,2016

4. Effect of Membrane Processing on Amino Acid Composition and Antioxidant Properties of Marble Vine Seed (Dioclea reflexa) Protein Hydrolysate;Akinyede;Journal of Food Processing and Preservation,2016

5. The extraction and purification of proteins: an introduction

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