Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate
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Isolation, purification and molecular mechanism of a peanut protein-derived ACE-inhibitory peptideOptimization of preparation of antioxidative peptides from pumpkin seeds using response surface method.The neuroprotective and antioxidant activities of protein hydrolysates from grass carp (Ctenopharyngodon idella) skin.Influence of Amino Acid Compositions and Peptide Profiles on Antioxidant Capacities of Two Protein Hydrolysates from Skipjack Tuna (Katsuwonus pelamis) Dark Muscle.How Does Alkali Aid Protein Extraction in Green Tea Leaf Residue: A Basis for Integrated Biorefinery of Leaves.Preparation and evaluation of antioxidant activities of peptides obtained from defatted wheat germ by fermentation.Potential use of peanut by-products in food processing: a review.Recent Research in Antihypertensive Activity of Food Protein-derived Hydrolyzates and Peptides.Effect of peptide size on antioxidant properties of African yam bean seed (Sphenostylis stenocarpa) protein hydrolysate fractionsIron binding capacity of dephytinised soy protein isolate hydrolysate as influenced by the degree of hydrolysis and enzyme typeSoy protein hydrolysis with microbial protease to improve antioxidant and functional properties.Production of defatted palm kernel cake protein hydrolysate as a valuable source of natural antioxidants.Antioxidant activities and functional properties of enzymatic protein hydrolysates from defatted Camellia oleifera seed cake.Antioxidant and ACE Inhibitory Bioactive Peptides Purified from Egg Yolk Proteins.Structural and Functional Properties Changes of β-Conglycinin Exposed to Hydroxyl Radical-Generating Systems.Extraction of unsaturated fatty acid-rich oil from common carp (Cyprinus carpio) roe and production of defatted roe hydrolysates with functional, antioxidant, and antibacterial properties.Ara h 2 cross-linking catalyzed by MTGase decreases its allergenicity.Effect of processing conditions on degree of hydrolysis, ACE inhibition, and antioxidant activities of protein hydrolysate from Acetes indicus.Influence of enzymatic hydrolysis and enzyme type on the nutritional and antioxidant properties of pumpkin meal hydrolysates.Antioxidant activities and functional properties of grass carp (Ctenopharyngodon idellus) protein hydrolysates.Inhibitory properties of bambara groundnut protein hydrolysate and peptide fractions against angiotensin-converting enzymes, renin and free radicals.Production and characterization of cowpea protein hydrolysate with optimum nitrogen solubility by enzymatic hydrolysis using pepsin.Preparation of nanoliposome loaded with peanut peptide fraction: stability and bioavailability.VALUE-ADDED PROCESSING OF PEANUT MEAL: ENZYMATIC HYDROLYSIS TO IMPROVE FUNCTIONAL AND NUTRITIONAL PROPERTIES OF WATER SOLUBLE EXTRACTSEffect of Protein Oxidation on the Conformational Properties of Peanut Protein IsolateComparison of Neuroprotective and Cognition-Enhancing Properties of Hydrolysates from Soybean, Walnut, and Peanut Protein
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P2860
Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate
description
im Juli 2010 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в липні 2010
@uk
name
Influence of degree of hydroly ...... of peanut protein hydrolysate
@en
Influence of degree of hydroly ...... of peanut protein hydrolysate
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type
label
Influence of degree of hydroly ...... of peanut protein hydrolysate
@en
Influence of degree of hydroly ...... of peanut protein hydrolysate
@nl
prefLabel
Influence of degree of hydroly ...... of peanut protein hydrolysate
@en
Influence of degree of hydroly ...... of peanut protein hydrolysate
@nl
P2093
P1433
P1476
Influence of degree of hydroly ...... of peanut protein hydrolysate
@en
P2093
Arun Sharma
M.D. Pednekar
S.N. Jamdar
V. Rajalakshmi
P304
P356
10.1016/J.FOODCHEM.2009.12.027
P577
2010-07-01T00:00:00Z