Effects of ultrasound pre-treatment on the structure of β-conglycinin and glycinin and the antioxidant activity of their hydrolysates.
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DOI: 10.1016/j.foodchem.2016.09.069
Abstract: The effect of power, time and temperature of ultrasound on the structure of β-conglycinin (7S) and glycinin (11S), and on the antioxidant activity of their hydrolysates were investigated. All ultrasound treated 7S and 11S fractions… read more here.
Keywords: antioxidant activity; ultrasound pre; structure conglycinin; treatment ... See more keywords
Antioxidant activity of hydrolysates and peptide fractions of glutelin from cocoa (Theobroma cacao L.) seed
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DOI: 10.1080/19476337.2017.1297963
Abstract: ABSTRACT Glutelin fraction from cocoa almond was hydrolyzed with alcalase for the production of hydrolysates. These were then fractionated by ultrafiltration to obtain peptides with a molecular weight (MW) lower than 3000 Da. The antioxidant… read more here.
Keywords: antioxidant activity; seed; activity hydrolysates; cocoa ... See more keywords