Soy protein hydrolysis with microbial protease to improve antioxidant and functional properties

Effect of protein oxidation on the in vitro digestibility of soy protein isolate

(2013) Nannan Chen et al.   FOOD CHEMISTRY

Antioxidant and antiinflammatory properties of germinated and hydrolysed Brazilian soybean flours

(2012) Maria Gabriela Vernaza et al.   FOOD CHEMISTRY

Safety evaluation of a lipase enzyme (BD29241 Palmitase) preparation, expressed in Pseudomonas fluorescens, intended for removing palmitic acid from triacylglycerol

(2012) Roxanna Halich et al.   REGULATORY TOXICOLOGY AND PHARMACOLOGY

Squid gelatin hydrolysates with antihypertensive, anticancer and antioxidant activity

(2011) A. Alemán et al.   FOOD RESEARCH INTERNATIONAL

Optimisation, by response surface methodology, of degree of hydrolysis and antioxidant and ACE-inhibitory activities of whey protein hydrolysates obtained with cardoon extract

(2011) T.G. Tavares et al.   INTERNATIONAL DAIRY JOURNAL

Antioxidant properties of whey protein hydrolysates as measured by three methods

(2010) Adriena Dryáková et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Functionalities and antioxidant properties of protein hydrolysates from the muscle of ornate threadfin bream treated with pepsin from skipjack tuna

(2010) Sitthipong Nalinanon et al.   FOOD CHEMISTRY

Amino Acid Composition and Antioxidant Properties of Pea Seed (Pisum sativum L.) Enzymatic Protein Hydrolysate Fractions

(2010) Trisha L. Pownall et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of preheating temperature on the microstructure of walleye pollack surimi gels under the inhibition of the polymerisation and degradation of myosin heavy chain

(2010) Mohammed Ismail Hossain et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Production of antioxidant hydrolyzates from a whey protein concentrate with thermolysin: Optimization by response surface methodology

(2010) María del Mar Contreras et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutritional regulation of protease production by the feather-degrading bacterium Chryseobacterium sp. kr6

(2010) Alessandro Riffel et al.   New Biotechnology

Antioxidative peptides from food proteins: A review

(2010) Bahareh H. Sarmadi et al.   PEPTIDES

Chelating and radical scavenging activities of soy protein hydrolysates prepared from microbial proteases and their effect on meat lipid peroxidation

(2009) Lei Zhang et al.   BIORESOURCE TECHNOLOGY

Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate

(2009) S.N. Jamdar et al.   FOOD CHEMISTRY

Interfacial and foaming properties of soy protein and their hydrolysates

(2009) Karina D. Martínez et al.   FOOD HYDROCOLLOIDS

Reducing and radical-scavenging activities of whey protein hydrolysates prepared with Alcalase

(2009) Xinyan Peng et al.   INTERNATIONAL DAIRY JOURNAL

Milk-derived bioactive peptides: From science to applications

(2009) Hannu Korhonen   Journal of Functional Foods

Antioxidant activity of ovine casein hydrolysates: identification of active peptides by HPLC–MS/MS

(2008) José Ángel Gómez-Ruiz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Kinetic data and substrate specificity of a keratinase fromChryseobacteriumsp. strain kr6

(2008) Silvana T Silveira et al.   JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY

Casein peptides with inhibitory activity on lipid oxidation in beef homogenates and mechanically deboned poultry meat

(2008) Karina Rossini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant and biochemical properties of protein hydrolysates prepared from Silver carp (Hypophthalmichthys molitrix)

(2007) Shiyuan Dong et al.   FOOD CHEMISTRY

Effects of limited enzymatic hydrolysis with trypsin on the functional properties of hemp (Cannabis sativa L.) protein isolate

(2007) Shou-Wei Yin et al.   FOOD CHEMISTRY

Improvement of the antioxidant activity of Chinese traditional fermented okara (Meitauza) using Bacillus subtilis B2

(2007) Y.P. Zhu et al.   FOOD CONTROL