Effect of Trypsin on Antioxidant Activity and Gel-Rheology of Flaxseed Protein

References

1. Kuhn KR, Silva FG, Netto FM, Cunha RL. Assessing the potential of flaxseed protein as an emulsifier combined with whey protein isolate. Food Res Int 2014;58(0):89–97.10.1016/j.foodres.2014.01.006Search in Google Scholar

2. Popineau Y, Huchet B, Larré C, Bérot S. Foaming and emulsifying properties of fractions of gluten peptides obtained by limited enzymatic hydrolysis and ultrafiltration. J Cereal Sci 2002;35(3):327–335.10.1006/jcrs.2001.0437Search in Google Scholar

3. Lamsal BP, Jung S, Johnson LA. Rheological properties of soy protein hydrolysates obtained from limited enzymatic hydrolysis. LWT Food Sci Technol 2007;40(7):1215–1223.10.1016/j.lwt.2006.08.021Search in Google Scholar

4. Diniz FM, Martin AM. Effects of the extent of enzymatic hydrolysis on functional properties of shark protein hydrolysate. Lebensmittel-Wissenschaft und-Technologie 1997;30(3):266–272.10.1006/fstl.1996.0184Search in Google Scholar

5. Sodini I, Lucas A, Tissier JP, Corrieu G. Physical properties and microstructure of yoghurts supplemented with milk protein hydrolysates. Int Dairy J 2005;15(1):29–35.10.1016/j.idairyj.2004.05.006Search in Google Scholar

6. Zhao Q, Xiong H, Selomulya C, Chen XD, Zhong H, Wang S, et al. Enzymatic hydrolysis of rice dreg protein: effects of enzyme type on the functional properties and antioxidant activities of recovered proteins. Food Chem 2012;134(3):1360–1367.10.1016/j.foodchem.2012.03.033Search in Google Scholar

7. Panyam D, Kilara A. Enhancing the functionality of food proteins by enzymatic modification. Trends Food Sci Technol 1996;7(4):120–125.10.1016/0924-2244(96)10012-1Search in Google Scholar

8. Pinterits A, Arntfield SD. The effect of limited proteolysis on canola protein gelation. Food Chem 2007;102(4):1337–1343.10.1016/j.foodchem.2006.07.025Search in Google Scholar

9. Zhao G, Liu Y, Zhao M, Ren J, Yang B. Enzymatic hydrolysis and their effects on conformational and functional properties of peanut protein isolate. Food Chem 2011;127(4):1438–1443.10.1016/j.foodchem.2011.01.046Search in Google Scholar

10. Rabiey L, Britten M. Effect of whey protein enzymatic hydrolysis on the rheological properties of acid-induced gels. Food Hydrocoll 2009;23(8):2302–2308.10.1016/j.foodhyd.2009.06.011Search in Google Scholar

11. Sothornvit R, Krochta JM. Water vapor permeability and solubility of films from hydrolyzed whey protein. J Food Sci 2000;65(4):700–703.10.1111/j.1365-2621.2000.tb16075.xSearch in Google Scholar

12. Dodin S, Cunnane SC, Mâsse B, Lemay A, Jacques H, Asselin G, et al. Flaxseed on cardiovascular disease markers in healthy menopausal women: a randomized, double-blind, placebo-controlled trial. Nutrition 2008;24(1):23–30.10.1016/j.nut.2007.09.003Search in Google Scholar

13. Hutchins AM, Brown BD, Cunnane SC, Domitrovich SG, Adams ER, Bobowiec CE. Daily flaxseed consumption improves glycemic control in obese men and women with pre-diabetes: a randomized study. Nutr Res 2013;33(5):367–375.10.1016/j.nutres.2013.02.012Search in Google Scholar

14. Madhusudhan KT, Singh N. Isolation and characterization of a small molecular weight protein of linseed meal. Phytochemistry 1985a;24(11):2507–2509.10.1016/S0031-9422(00)80656-1Search in Google Scholar

15. Madhusudhan KT, Singh N. Isolation and characterization of the major fraction (12 S) of linseed proteins. J Agric Food Chem 1985b;33(4):673–677.10.1021/jf00064a026Search in Google Scholar

16. Dev DK, Sienkiewicz T, Quensel E, Hansen R. Isolation and partial characterization of flaxseed (Linum usitatissimum L.) proteins. Food /Nahrung 1986;30(3–4):391–393.10.1002/food.19860300350Search in Google Scholar

17. Youle RJ, Huang AHC. Occurrence of low molecular weight and high cysteine containing albumin storage proteins in oilseeds of diverse species. Am J Bot 1981;68(1):44–48.10.1002/j.1537-2197.1981.tb06354.xSearch in Google Scholar

18. Wang B, Li D, Wang L, Adhikari B, Shi J. Ability of flaxseed and soybean protein concentrates to stabilize oil-in-water emulsions. J Food Eng 2010;100(3):417–426.10.1016/j.jfoodeng.2010.04.026Search in Google Scholar

19. Udenigwe CC, Aluko RE. Antioxidant and angiotensin converting enzyme-inhibitory properties of a flaxseed protein-derived high Fischer ratio peptide mixture. J Agric Food Chem 2010;58(8):4762–4768.10.1021/jf100149wSearch in Google Scholar PubMed

20. Udenigwe CC, Adebiyi AP, Doyen A, Li H, Bazinet L, Aluko RE. Low molecular weight flaxseed protein-derived arginine-containing peptides reduced blood pressure of spontaneously hypertensive rats faster than amino acid form of arginine and native flaxseed protein. Food Chem 2012;132(1):468.10.1016/j.foodchem.2011.11.024Search in Google Scholar PubMed

21. Omoni AO, Aluko RE. Mechanism of the inhibition of calmodulin-dependent neuronal nitric oxide synthase by flaxseed protein hydrolysates. J Am Oil Chemists’ Soc 2006;83(4):335–340.10.1007/s11746-006-1209-8Search in Google Scholar

22. Doyen A, Udenigwe CC, Mitchell PL, Marette A, Aluko RE, Bazinet L. Anti-diabetic and antihypertensive activities of two flaxseed protein hydrolysate fractions revealed following their simultaneous separation by electrodialysis with ultrafiltration membranes. Food Chem 2014;145(0):66–76.10.1016/j.foodchem.2013.07.108Search in Google Scholar PubMed

23. Wootton-Beard PC, Moran A, Ryan L. Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin–Ciocalteu methods. Food Res Int 2011;44(1):217–224.10.1016/j.foodres.2010.10.033Search in Google Scholar

24. Wang Y, Wang L, Li D, Xue J, Mao Z. Effects of drying methods on rheological properties of flaxseed gum. Carbohydr Polym 2009;78(2):213–219.10.1016/j.carbpol.2009.03.025Search in Google Scholar

25. García-Moreno PJ, Batista I, Pires C, Bandarra NM, Espejo-Carpio FJ, Guadix A, Antioxidant activity of protein hydrolysates obtained from discarded Mediterranean fish species. Food Res Int 2014 .10.1016/j.foodres.2014.03.061Search in Google Scholar

26. Zhu L, Chen J, Tang X, Xiong YL. Reducing, radical scavenging, and chelation properties of in vitro digests of Alcalase-Treated Zein Hydrolysate. J Agric Food Chem 2008;56(8):2714–2721.10.1021/jf703697eSearch in Google Scholar PubMed

27. Floegel A, Kim D, Chung S, Koo SI, Chun OK. Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods. J Food Composition Anal 2011;24(7):1043–1048.10.1016/j.jfca.2011.01.008Search in Google Scholar

28. Doucet D, Gauthier SF, Foegeding EA. Rheological characterization of a gel formed during extensive enzymatic hydrolysis. J Food Sci 2001;66(5):711–715.10.1111/j.1365-2621.2001.tb04626.xSearch in Google Scholar

29. Bulaj G, Kortemme T, Goldenberg DP. Ionization-reactivity relationships for cysteine thiols in polypeptides. Biochemistry 1998;37(25):8965–8972.10.1021/bi973101rSearch in Google Scholar PubMed

30. Cavallieri AL, Da Cunha RL. The effects of acidification rate, pH and ageing time on the acidic cold set gelation of whey proteins. Food Hydrocoll 2008;22(3):439–448.10.1016/j.foodhyd.2007.01.001Search in Google Scholar

31. Chang Y, Li D, Wang L, Bi C, Adhikari B. Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels. Carbohydr Polym 2014;108:183–191.10.1016/j.carbpol.2014.02.089Search in Google Scholar PubMed

32. Shi A, Wang L, Li D, Adhikari B. Characterization of starch films containing starch nanoparticles. Part 2: viscoelasticity and creep properties. Carbohydr Polym 2013;96(2):602–610.10.1016/j.carbpol.2012.10.064Search in Google Scholar PubMed