A novel multi-biofunctional protein from brown rice hydrolysed by endo/endo-exoproteases-Reference-Cited by-同舟云学术

A novel multi-biofunctional protein from brown rice hydrolysed by endo/endo-exoproteases

Published:2016 Issue:6 Volume:7 Page:2635-2644
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Selamassakul Orrapun¹²³⁴⁵,Laohakunjit Natta¹²³⁴⁵,Kerdchoechuen Orapin¹²³⁴⁵,Ratanakhanokchai Khanok¹²³⁴⁵

Affiliation:

1. Division of Biochemical Technology

2. School of Bioresources and Technology

3. King Mongkut's University of Technology Thonburi

4. Bangkhuntein

5. Thailand

Abstract

Protein hydrolysate from brown rice is a new source of great multifunctional peptide (biological antioxidant activities, biofunctional properties and bioflavor).

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2016/FO/C5FO01344E

Reference29 articles.

1. Seafood-like flavour obtained from the enzymatic hydrolysis of the protein by-products of seaweed (Gracilaria sp.)

2. Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type

3. Hydrophobicity, Solubility, and Emulsifying Properties of Enzyme-Modified Rice Endosperm Protein

4. Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS

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