Production of enzymatic hydrolysates with antioxidant and angiotensin-I converting enzyme inhibitory activity from pumpkin oil cake protein isolate
- 15 February 2011
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 124 (4), 1316-1321
- https://doi.org/10.1016/j.foodchem.2010.07.062
Abstract
No abstract availableKeywords
This publication has 27 references indexed in Scilit:
- Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysisFood Chemistry, 2010
- Enzymatic hydrolysis of protein isolate from hull-less pumpkin oil cake: Application of response surface methodologyFood Chemistry, 2009
- The antihypertensive effect of peptides: A novel alternative to drugs?Peptides, 2008
- Antioxidant and free radical-scavenging activities of wheat germ protein hydrolysates (WGPH) prepared with alcalaseProcess Biochemistry, 2006
- Antioxidant properties of ultrafiltration-recovered soy protein fractions from industrial effluents and their hydrolysatesProcess Biochemistry, 2006
- Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary SupplementsJournal of Agricultural and Food Chemistry, 2005
- Functional Properties, Lipoxygenase Activity, and Health Aspects of Lupinus albus Protein IsolatesJournal of Agricultural and Food Chemistry, 2004
- Ace revisited: A new target for structure-based drug designNature Reviews Drug Discovery, 2003
- Variability of fatty acid content in pumpkin seeds (Cucurbita pepo L.)Zeitschrift für Lebensmittel-Untersuchung und Forschung, 1996
- Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4Nature, 1970