Concepedia

Comparative study on structural, biological and functional activities of hydrolysates from Adzuki bean (Vigna angularis) and mung bean (Vigna radiata) protein concentrates using Alcalase and Flavourzyme

Zohreh Karami, Chutikarn Butkinaree, Yodying Yingchutrakul, Nattapon Simanon, Kiattisak Duangmal

Food Research International · 2022 · 50 citations · 45 references

DOI

Concepts

References

45

PEAKS: powerful software for peptide <i>de novo</i> sequencing by tandem mass spectrometry

Bin Ma, Kaizhong Zhang, Christopher Hendrie et al. · Rapid Communications in Mass Spectrometry · 2003 · 1.4K citations

Role of ferritin as a lipid oxidation catalyst in muscle food

Eric A. Decker, Barbara Welch · Journal of Agricultural and Food Chemistry · 1990 · 1.2K citations

, , +16

Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type

Vilailak Klompong, Soottawat Benjakul, Duangporn Kantachote et al. · Food Chemistry · 2006 · 958 citations

, , +5

Proteinase and exopeptidase hydrolysis of whey protein: Comparison of the TNBS, OPA and pH stat methods for quantification of degree of hydrolysis

David Spellman, E. McEvoy, Gerard O’Cuinn et al. · International Dairy Journal · 2003 · 395 citations

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Physico-chemical properties, antioxidant activities and angiotensin-I converting enzyme inhibitory of protein hydrolysates from Mung bean (Vigna radiate)

Jianhua Xie, Mengxia Du, Mingyue Shen et al. · Food Chemistry · 2018 · 259 citations

, , +5