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CyTA - Journal of Food Volume 18, 2020 - Issue 1
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Research Article

Preparation of antioxidant peptides from oat globulin

Preparación de péptidos antioxidantes a partir de globulina de avena

Sarina Maa College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, P.R.ChinaView further author information
,
Meili Zhanga College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, P.R.ChinaCorrespondence[email protected]
View further author information
,
Xiaolan Baoa College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, P.R.ChinaView further author information
&
Yuan Fub College of Science, Inner Mongolia Agricultural University, Hohhot, P.R.ChinaView further author information
Pages 108-115 | Received 23 Aug 2019, Accepted 09 Jan 2020, Published online: 05 Feb 2020

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Sarina Ma, Meili Zhang, Yanbin Shi, Hongli Wang & Huan Chu. (2021) Effects of ultrahigh pressure treatment on eating quality of steamed oat and oat protein structure. CyTA - Journal of Food 19:1, pages 56-62.
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Articles from other publishers (9)

Luis M. Anaya-Esparza, María de Lourdes García-Magaña & Efigenia Montalvo-González. 2023. Potential Health Benefits of Biologically Active Peptides Derived from Underutilized Grains: Recent Advances in their Isolation, Identification, Bioactivity and Molecular Analysis. Potential Health Benefits of Biologically Active Peptides Derived from Underutilized Grains: Recent Advances in their Isolation, Identification, Bioactivity and Molecular Analysis 22 39 .
Peng Jiang, Nian Liu, Yuyang Xiu, Wenhao Wang, Changyuan Wang, Dongjie Zhang & Zhijiang Li. (2022) Identification and analysis of antioxidant peptides from sorghum ( Sorghum bicolor L. Moench) on the basis of in vitro simulated gastrointestinal digestion . Food & Function 13:18, pages 9635-9644.
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Hamad Rafique, Rui Dong, Xiaolong Wang, Aamina Alim, Rana Muhammad Aadil, Lu Li, Liang Zou & Xinzhong Hu. (2022) Dietary-Nutraceutical Properties of Oat Protein and Peptides. Frontiers in Nutrition 9.
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Dariusz Dziki, Urszula Gawlik-Dziki, Wojciech Tarasiuk & Renata Różyło. (2022) Fiber Preparation from Micronized Oat By-Products: Antioxidant Properties and Interactions between Bioactive Compounds. Molecules 27:9, pages 2621.
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Sonia A. Socaci, Anca C. Fărcaş, Francisc V. Dulf, Oana L. Pop, Zoriţa M. Diaconeasa & Melinda Fogarasi. 2022. Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress. Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress 17 31 .
Karina Ramírez, Karen V. Pineda-Hidalgo & Jesús J. Rochín-Medina. (2021) Fermentation of spent coffee grounds by Bacillus clausii induces release of potentially bioactive peptides. LWT 138, pages 110685.
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Fatma Boukid. (2021) Oat proteins as emerging ingredients for food formulation: where we stand?. European Food Research and Technology 247:3, pages 535-544.
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Oscar Abel Sánchez-Velázquez, Edith Oliva Cuevas-Rodríguez, Martin Mondor, Sabine Ribéreau, Yves Arcand, Alan Mackie & Alan Javier Hernández-Álvarez. (2021) Impact of in vitro gastrointestinal digestion on peptide profile and bioactivity of cooked and non-cooked oat protein concentrates. Current Research in Food Science 4, pages 93-104.
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Veymar G. Tacias-Pascacio, Roberto Morellon-Sterling, El-Hocine Siar, Olga Tavano, Ángel Berenguer-Murcia & Roberto Fernandez-Lafuente. (2020) Use of Alcalase in the production of bioactive peptides: A review. International Journal of Biological Macromolecules 165, pages 2143-2196.
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