메뉴 건너뛰기




Volumn 49, Issue 3, 2009, Pages 422-428

Antioxidative properties of partially purified barley hordein, rice bran protein fractions and their hydrolysates

Author keywords

Antioxidative properties; Barley hordein; Hydrolysates; Rice bran protein

Indexed keywords

HORDEUM;

EID: 67349160258     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2009.02.001     Document Type: Article
Times cited : (94)

References (36)
  • 2
    • 15744378144 scopus 로고    scopus 로고
    • Characterisation and functional properties of Australian rice protein isolates
    • Agboola S., Darren N.G., and Mills D. Characterisation and functional properties of Australian rice protein isolates. Journal of Cereal Science 41 (2005) 283-290
    • (2005) Journal of Cereal Science , vol.41 , pp. 283-290
    • Agboola, S.1    Darren, N.G.2    Mills, D.3
  • 3
    • 33747097489 scopus 로고    scopus 로고
    • Changes in the antioxidant properties of protein solutions in the presence of epigallocatechin gallate
    • Almajano M.P., Delgado M.E., and Gordon M.H. Changes in the antioxidant properties of protein solutions in the presence of epigallocatechin gallate. Food Chemistry 101 (2007) 126-130
    • (2007) Food Chemistry , vol.101 , pp. 126-130
    • Almajano, M.P.1    Delgado, M.E.2    Gordon, M.H.3
  • 4
    • 0005013877 scopus 로고    scopus 로고
    • Immunocytochemical reactions to intact protein bodies in rice (Oryza sativa L.): using antibodies to purified fractions of some rice polypeptides
    • Barber D.L., Lott J.N.A., and Yang H. Immunocytochemical reactions to intact protein bodies in rice (Oryza sativa L.): using antibodies to purified fractions of some rice polypeptides. Journal of Cereal Science 27 (1998) 71-81
    • (1998) Journal of Cereal Science , vol.27 , pp. 71-81
    • Barber, D.L.1    Lott, J.N.A.2    Yang, H.3
  • 5
    • 0030586361 scopus 로고    scopus 로고
    • The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay
    • Benzie I.F.F., and Strain J.J. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. Analytical Biochemistry 239 (1996) 70-76
    • (1996) Analytical Biochemistry , vol.239 , pp. 70-76
    • Benzie, I.F.F.1    Strain, J.J.2
  • 6
    • 0000157631 scopus 로고
    • Rice by product: comparative extraction and precipitation of nitrogen from U.S. and Spanish bran and germ
    • Betschart A.A., Fong R.Y., and Saunders R.M. Rice by product: comparative extraction and precipitation of nitrogen from U.S. and Spanish bran and germ. Journal of Food Science 42 (1977) 1088-1094
    • (1977) Journal of Food Science , vol.42 , pp. 1088-1094
    • Betschart, A.A.1    Fong, R.Y.2    Saunders, R.M.3
  • 7
    • 46949084365 scopus 로고    scopus 로고
    • Phenolics as antioxidants in garlic (Allium sativum L., Alliaceae)
    • Bozin B., Mimica-Dukic N., Samojlik I., Goran A., and Igic R. Phenolics as antioxidants in garlic (Allium sativum L., Alliaceae). Food Chemistry 111 (2008) 925-929
    • (2008) Food Chemistry , vol.111 , pp. 925-929
    • Bozin, B.1    Mimica-Dukic, N.2    Samojlik, I.3    Goran, A.4    Igic, R.5
  • 8
    • 0001267366 scopus 로고    scopus 로고
    • Protein analysis
    • Neilson S.S. (Ed), Aspen Publishers, Inc., Maryland, USA
    • Chang S.K.C. Protein analysis. In: Neilson S.S. (Ed). Food Analysis. second ed. (1998), Aspen Publishers, Inc., Maryland, USA 237-249
    • (1998) Food Analysis. second ed. , pp. 237-249
    • Chang, S.K.C.1
  • 9
    • 0002384554 scopus 로고    scopus 로고
    • Antioxidative properties of histidine-containing peptides designed from peptide fragments found in the digests of a soybean protein
    • Chen H.M., Muramoto K., Yamauchi F., Fujimoto K., and Nokihara K. Antioxidative properties of histidine-containing peptides designed from peptide fragments found in the digests of a soybean protein. Journal of Agricultural and Food Chemistry 46 (1998) 49-53
    • (1998) Journal of Agricultural and Food Chemistry , vol.46 , pp. 49-53
    • Chen, H.M.1    Muramoto, K.2    Yamauchi, F.3    Fujimoto, K.4    Nokihara, K.5
  • 10
    • 46249085963 scopus 로고    scopus 로고
    • Antioxidant components and properties of five long-grained rice bran extracts from commercial available cultivars in Thailand
    • Chotimakorn C., Benjakul S., and Silalai N. Antioxidant components and properties of five long-grained rice bran extracts from commercial available cultivars in Thailand. Food Chemistry 111 (2008) 636-641
    • (2008) Food Chemistry , vol.111 , pp. 636-641
    • Chotimakorn, C.1    Benjakul, S.2    Silalai, N.3
  • 12
    • 33646507529 scopus 로고    scopus 로고
    • Hydroxycinnamic acid composition and in vitro antioxidant activity of selected grain fractions
    • Gallardo C., Jimenez L., and Garcia-Conesa M.T. Hydroxycinnamic acid composition and in vitro antioxidant activity of selected grain fractions. Food Chemistry 99 (2006) 455-465
    • (2006) Food Chemistry , vol.99 , pp. 455-465
    • Gallardo, C.1    Jimenez, L.2    Garcia-Conesa, M.T.3
  • 13
    • 0030669309 scopus 로고    scopus 로고
    • Characterization of protein fractions of rice bran to devise effective methods of protein solubilization
    • Hamada J.S. Characterization of protein fractions of rice bran to devise effective methods of protein solubilization. Cereal Chemistry 74 (1997) 662-668
    • (1997) Cereal Chemistry , vol.74 , pp. 662-668
    • Hamada, J.S.1
  • 14
    • 33846015834 scopus 로고    scopus 로고
    • Identification of bioactive peptides after digestion of human milk and infant formula with pepsin and pancreatin
    • Hernandez-Ledesma B., Quiros A., Amigo L., and Recio I. Identification of bioactive peptides after digestion of human milk and infant formula with pepsin and pancreatin. International Journal of Dairy Technology 17 (2005) 42-49
    • (2005) International Journal of Dairy Technology , vol.17 , pp. 42-49
    • Hernandez-Ledesma, B.1    Quiros, A.2    Amigo, L.3    Recio, I.4
  • 16
    • 7444234213 scopus 로고    scopus 로고
    • Purification and characterization of an antioxidative peptide from enzymatic hydrolysate of yellowfin sole (Limanda aspera) frame protein
    • Jun S.Y., Park P.J., Jung W.K., and Kim S.K. Purification and characterization of an antioxidative peptide from enzymatic hydrolysate of yellowfin sole (Limanda aspera) frame protein. European Food Research and Technology 219 (2004) 20-26
    • (2004) European Food Research and Technology , vol.219 , pp. 20-26
    • Jun, S.Y.1    Park, P.J.2    Jung, W.K.3    Kim, S.K.4
  • 17
    • 0012395825 scopus 로고    scopus 로고
    • Comparison of antioxidative activity among three types of prolamin subunits
    • Kawase S., Murakami H., Matsumura Y., and Mori T. Comparison of antioxidative activity among three types of prolamin subunits. Journal of Cereal Science 28 (1998) 33-41
    • (1998) Journal of Cereal Science , vol.28 , pp. 33-41
    • Kawase, S.1    Murakami, H.2    Matsumura, Y.3    Mori, T.4
  • 18
    • 0038058742 scopus 로고    scopus 로고
    • Bioactive proteins and peptides from food sources. Application of bioprocesses used in isolation and recovery
    • Kitts D.D., and Weiler K. Bioactive proteins and peptides from food sources. Application of bioprocesses used in isolation and recovery. Current Pharmaceutical Design 9 (2003) 1309-1323
    • (2003) Current Pharmaceutical Design , vol.9 , pp. 1309-1323
    • Kitts, D.D.1    Weiler, K.2
  • 19
    • 33748431810 scopus 로고    scopus 로고
    • Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action
    • Kong B., and Xiong Y.L. Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action. Journal of Agricultural and Food Chemistry 54 (2007) 6059-6068
    • (2007) Journal of Agricultural and Food Chemistry , vol.54 , pp. 6059-6068
    • Kong, B.1    Xiong, Y.L.2
  • 20
    • 67349179376 scopus 로고    scopus 로고
    • Rice proteins
    • Lasztity R. (Ed), CRC Press, Inc, Boca Raton, Florida
    • Lasztity R. Rice proteins. In: Lasztity R. (Ed). The Chemistry of Cereals Proteins (1996), CRC Press, Inc, Boca Raton, Florida 249-273
    • (1996) The Chemistry of Cereals Proteins , pp. 249-273
    • Lasztity, R.1
  • 21
    • 33846017359 scopus 로고    scopus 로고
    • Investigation on phenolic compounds stability during microwave-assisted extraction
    • Liazid A., Palma M., Brigui J., and Barroso C.G. Investigation on phenolic compounds stability during microwave-assisted extraction. Journal of Chromatography A 1140 (2007) 29-34
    • (2007) Journal of Chromatography A , vol.1140 , pp. 29-34
    • Liazid, A.1    Palma, M.2    Brigui, J.3    Barroso, C.G.4
  • 22
    • 13244279441 scopus 로고    scopus 로고
    • Antioxidant properties of radical scavenging peptide purified from enzymatically prepared fish skin gelatin hydrolysate
    • Mendis E., Rajapakse N., and Kim S.K. Antioxidant properties of radical scavenging peptide purified from enzymatically prepared fish skin gelatin hydrolysate. Journal of Agricultural and Food Chemistry 53 (2005) 581-587
    • (2005) Journal of Agricultural and Food Chemistry , vol.53 , pp. 581-587
    • Mendis, E.1    Rajapakse, N.2    Kim, S.K.3
  • 23
    • 0000774164 scopus 로고
    • Antioxidative action of indole compounds during the autoxidation of linoleic acid
    • Mitsuda H., Yasumoto K., and Iwami K. Antioxidative action of indole compounds during the autoxidation of linoleic acid. Eiyo to Shokuryo 19 (1966) 210-214
    • (1966) Eiyo to Shokuryo , vol.19 , pp. 210-214
    • Mitsuda, H.1    Yasumoto, K.2    Iwami, K.3
  • 27
    • 0005352107 scopus 로고    scopus 로고
    • Preparation of natural antioxidants
    • Pokony J., Yanishlieva N., and Gordon M. (Eds), Woodhead Publishing Limited, Cambridge, England
    • Pokorny J., and Korczak J. Preparation of natural antioxidants. In: Pokony J., Yanishlieva N., and Gordon M. (Eds). Antioxidants in Food: Practical Application (2001), Woodhead Publishing Limited, Cambridge, England 311-330
    • (2001) Antioxidants in Food: Practical Application , pp. 311-330
    • Pokorny, J.1    Korczak, J.2
  • 28
    • 28444444154 scopus 로고    scopus 로고
    • Protein and hordein content in barley seeds as affected by nitrogen level and their relationship to beta-amylase activity
    • Qi J.C., Zhang G.-P., and Zhou M.-X. Protein and hordein content in barley seeds as affected by nitrogen level and their relationship to beta-amylase activity. Journal of Cereal Science 43 (2006) 102-107
    • (2006) Journal of Cereal Science , vol.43 , pp. 102-107
    • Qi, J.C.1    Zhang, G.-P.2    Zhou, M.-X.3
  • 29
    • 0038012771 scopus 로고    scopus 로고
    • Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment
    • Saiga A., Tanage S., and Nishimura T. Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment. Journal of Agricultural and Food Chemistry 51 (2003) 3661-3667
    • (2003) Journal of Agricultural and Food Chemistry , vol.51 , pp. 3661-3667
    • Saiga, A.1    Tanage, S.2    Nishimura, T.3
  • 30
    • 1042289377 scopus 로고    scopus 로고
    • Antioxidant activity of egg yolk protein hydrolysates in a linoleic acid oxidation system
    • Sakanaka S., Tachibana Y., Ishihara N., and Juneja L.R. Antioxidant activity of egg yolk protein hydrolysates in a linoleic acid oxidation system. Food Chemistry 86 (2004) 99-103
    • (2004) Food Chemistry , vol.86 , pp. 99-103
    • Sakanaka, S.1    Tachibana, Y.2    Ishihara, N.3    Juneja, L.R.4
  • 31
    • 0000174847 scopus 로고
    • The properties of rice bran as a food stuff
    • Saunders R.M. The properties of rice bran as a food stuff. Cereal Foods World 35 (1990) 652-662
    • (1990) Cereal Foods World , vol.35 , pp. 652-662
    • Saunders, R.M.1
  • 33
    • 0037281205 scopus 로고    scopus 로고
    • Physicochemical properties and functionality of rice bran protein hydrolysate prepared from heat-stabilized defatted rice bran with the aid of enzymes
    • Tang S., Hettiarachchy N.S., Horax R., and Eswaranandam S. Physicochemical properties and functionality of rice bran protein hydrolysate prepared from heat-stabilized defatted rice bran with the aid of enzymes. Journal of Food Science 68 (2003) 152-157
    • (2003) Journal of Food Science , vol.68 , pp. 152-157
    • Tang, S.1    Hettiarachchy, N.S.2    Horax, R.3    Eswaranandam, S.4
  • 34
    • 33751006157 scopus 로고    scopus 로고
    • Significance of phenol-protein interactions in modifying the antioxidant capacity of peas
    • Tsai P.J., and She C.H. Significance of phenol-protein interactions in modifying the antioxidant capacity of peas. Journal of Agricultural and Food Chemistry 54 (2006) 8491-8494
    • (2006) Journal of Agricultural and Food Chemistry , vol.54 , pp. 8491-8494
    • Tsai, P.J.1    She, C.H.2
  • 36
    • 3843092573 scopus 로고    scopus 로고
    • Effect of extraction solvent on wheat bran antioxidant activity estimation
    • Zhou K., and Yu L. Effect of extraction solvent on wheat bran antioxidant activity estimation. Lebensmittel Wissenschaft und Technologie 37 (2004) 717-721
    • (2004) Lebensmittel Wissenschaft und Technologie , vol.37 , pp. 717-721
    • Zhou, K.1    Yu, L.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.