Effect of two-step enzymatic hydrolysis on the antioxidant properties and proteomics of hydrolysates of milk protein concentrate

A multi-approach peptidomic analysis of hen egg white reveals novel putative bioactive molecules

(2020) Simona Arena et al.   Journal of Proteomics

Application of Pulsed Electric Fields for Obtaining Antioxidant Extracts from Fish Residues

(2020) Franco et al.   Antioxidants

Identification of novel peptides from goat milk casein that ameliorate high-glucose-induced insulin resistance in HepG2 cells

(2020) H. Gong et al.   JOURNAL OF DAIRY SCIENCE

An innovative two-step enzyme-assisted aqueous extraction for the production of reduced bitterness soybean protein hydrolysates with high nutritional value

(2020) Xiaohong Tong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of kefir grains from different origins on proteolysis and volatile profile of goat milk kefir

(2020) Hao Wang et al.   FOOD CHEMISTRY

Novel technologies for the production of bioactive peptides

(2020) Sule Keskin Ulug et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

In vitro and in vivo antioxidant capacity of chia protein hydrolysates and peptides

(2019) Michele Silveira Coelho et al.   FOOD HYDROCOLLOIDS

Preparation of Antioxidant Peptide by Microwave- Assisted Hydrolysis of Collagen and Its Protective Effect Against H2O2-Induced Damage of RAW264.7 Cells

(2019) Yan Li et al.   Marine Drugs

Physicochemical and antioxidative characteristics of black bean protein hydrolysates obtained from different enzymes

(2019) Zhaojun Zheng et al.   FOOD HYDROCOLLOIDS

Gut peptidases from a specialist herbivore of latex plants are capable of milk protein hydrolysis: Inputs for hypoallergenic milk formulas

(2018) João P.B. Oliveira et al.   FOOD CHEMISTRY

Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma

(2018) Yu Fu et al.   FOOD CHEMISTRY

Antioxidant activity and protective effects of Alcalase-hydrolyzed soybean hydrolysate in human intestinal epithelial Caco-2 cells

(2018) Qiaozhi Zhang et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant activity of cod (Gadus morhua) protein hydrolysates: Fractionation and characterisation of peptide fractions

(2016) K.H. Sabeena Farvin et al.   FOOD CHEMISTRY

Peptidomic analysis reveals proteolytic activity of kefir microorganisms on bovine milk proteins

(2016) David C. Dallas et al.   FOOD CHEMISTRY

Enzyme assisted degradation of potential soy protein allergens with special emphasis on the technofunctionality and the avoidance of a bitter taste formation

(2016) P. Meinlschmidt et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional Characteristics of Milk Protein Concentrates and Their Modification

(2015) Hankie Uluko et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Purification and identification of novel antioxidant peptides from egg white protein and their antioxidant activities

(2015) Jingbo Liu et al.   FOOD CHEMISTRY

Effects of thermal, microwave, and ultrasound pretreatments on antioxidative capacity of enzymatic milk protein concentrate hydrolysates

(2015) Hankie Uluko et al.   Journal of Functional Foods

Antioxidant activity of enzymatic hydrolysates from eggshell membrane proteins and its protective capacity in human intestinal epithelial Caco-2 cells

(2014) Yaning Shi et al.   Journal of Functional Foods

Dipeptidyl peptidase-IV inhibitory peptides generated by tryptic hydrolysis of a whey protein concentrate rich in β-lactoglobulin

(2013) Silvana T. Silveira et al.   FOOD CHEMISTRY

Antioxidant properties of Australian canola meal protein hydrolysates

(2013) Adeola M. Alashi et al.   FOOD CHEMISTRY

Enzymatic modification of milk protein concentrate and characterization of resulting functional properties

(2013) J.C. Banach et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Milk protein for improved metabolic health: a review of the evidence

(2013) Robin A McGregor et al.   Nutrition & Metabolism

Isolation and Characterization of an Oxygen Radical Absorbance Activity Peptide from Defatted Peanut Meal Hydrolysate and Its Antioxidant Properties

(2012) Lin Zheng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant activities of enzymatic rapeseed protein hydrolysates and the membrane ultrafiltration fractions

(2012) Rong He et al.   Journal of Functional Foods

Milk intelligence: Mining milk for bioactive substances associated with human health

(2011) S. Mills et al.   INTERNATIONAL DAIRY JOURNAL

Effect of Peptide Size on Antioxidant Properties of African Yam Bean Seed (Sphenostylis stenocarpa) Protein Hydrolysate Fractions

(2011) Comfort F. Ajibola et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Food-derived peptidic antioxidants: A review of their production, assessment, and potential applications

(2011) Anusha G.P. Samaranayaka et al.   Journal of Functional Foods

Sensory Characteristics and Antioxidant Activities of Maillard Reaction Products from Soy Protein Hydrolysates with Different Molecular Weight Distribution

(2010) Ping Liu et al.   Food and Bioprocess Technology

Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties

(2010) Lin Chen et al.   FOOD HYDROCOLLOIDS

Purification and identification of antioxidative peptides from loach (Misgurnus anguillicaudatus) protein hydrolysate by consecutive chromatography and electrospray ionization-mass spectrometry

(2010) Lijun You et al.   FOOD RESEARCH INTERNATIONAL

In Vitro Antioxidant Properties of Hemp Seed (Cannabis sativa L.) Protein Hydrolysate Fractions

(2010) Abraham T. Girgih et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Multifunctional peptides from egg white lysozyme

(2009) Sun-Jong You et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant activity of peptide fractions from whey protein hydrolysates as measured by electron spin resonance

(2008) Xinyan Peng et al.   FOOD CHEMISTRY

Reducing, Radical Scavenging, and Chelation Properties of in Vitro Digests of Alcalase-Treated Zein Hydrolysate

(2008) Lijuan Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Purification and identification of antioxidant peptides from grass carp muscle hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry

(2007) Jiaoyan Ren et al.   FOOD CHEMISTRY

Effect of the long-term intake of an egg white hydrolysate on the oxidative status and blood lipid profile of spontaneously hypertensive rats

(2007) María A. Manso et al.   FOOD CHEMISTRY