Antioxidant activities of bambara groundnut (Vigna subterranea) protein hydrolysates and their membrane ultrafiltration fractions-Reference-Cited by-同舟云学术

Antioxidant activities of bambara groundnut (Vigna subterranea) protein hydrolysates and their membrane ultrafiltration fractions

Published:2016 Issue:5 Volume:7 Page:2431-2437
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Arise Abimbola K.¹²³⁴⁵,Alashi Adeola M.⁶⁷⁸⁹,Nwachukwu Ifeanyi D.⁶⁷⁸⁹,Ijabadeniyi Oluwatosin A.¹²³⁴⁵,Aluko Rotimi E.⁶⁷⁸⁹,Amonsou Eric O.¹²³⁴⁵

Affiliation:

1. Department of Biotechnology and Food Technology

2. Faculty of Applied Sciences

3. Durban University of Technology

4. Durban 4001

5. South Africa

6. Department of Human Nutritional Sciences

7. University of Manitoba

8. Winnipeg

9. Canada

Abstract

In this study, the bambara protein isolate (BPI) was digested with three proteases (alcalase, trypsin and pepsin), to produce bambara protein hydrolysates (BPHs).

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2016/FO/C6FO00057F

Reference27 articles.

1. Antioxidant properties of Australian canola meal protein hydrolysates

2. Influence of extraction methods on functional properties of protein concentrates prepared from South African bambara groundnut landraces

3. Potential of Bambara Groundnut (Vigna subterranea(L.)Verdc) Milk as a Probiotic Beverage—A Review

4. Protein Isolates from Bambara Groundnut (Voandzeia SubterraneanL.): Chemical Characterization and Functional Properties

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