Isolation and Identification of Tyrosinase-Inhibitory and Copper-Chelating Peptides from Hydrolyzed Rice-Bran-Derived Albumin-Reference-Cited by-同舟云学术

Isolation and Identification of Tyrosinase-Inhibitory and Copper-Chelating Peptides from Hydrolyzed Rice-Bran-Derived Albumin

Published:2018-07-17 Issue:31 Volume:66 Page:8346-8354
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kubglomsong Supatcha¹,Theerakulkait Chockchai²^ORCID,Reed Ralph L.³,Yang Liping⁴,Maier Claudia S.⁴,Stevens Jan F.³

Affiliation:

1. School of Human Ecology (Program in Food, Nutrition and Applications), Sukhothai Thammathirat Open University, Chaengwattana Road, Bangpood, Pakkret, Nonthaburi 11120, Thailand

2. Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok 10900, Thailand

3. Department of Pharmaceutical Sciences, College of Pharmacy and the Linus Pauling Institute, Oregon State University, Corvallis, Oregon 97331, United States

4. Department of Chemistry, Oregon State University, Corvallis, Oregon 97331, United States

Funder

Thailand Research Fund

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b01849

Reference48 articles.

1. The role of various amino acids in enzymatic browning process in potato tubers, and identifying the browning products

2. Effect of rice bran protein extract on enzymatic browning inhibition in potato puree