Anti-oxidant, anti-diabetic, and anti-hypertensive effects of extracted phenolics and hydrolyzed peptides from barley protein fractions

International Journal of Food Properties

Volumn 15, Issue 4, 2012, Pages 781-795

  Alu'Datt, Muhammad H ^a   Ereifej, Khalil ^a   Abu Zaiton, Ahmed ^b   Alrababah, Mohammad ^a   Almajwal, Ali ^c   Rababah, Taha ^a   Yang, Wade ^d  

^a JORDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Jordan)

^b AL AL BAYT UNIVERSITY   (Jordan)

^c KING SAUD UNIVERSITY   (Saudi Arabia)

^d UNIVERSITY OF FLORIDA   (United States)

Author keywords

Amylase inhibitor; Angiotensin I converting enzyme inhibitor; Antioxidant activity; Barley flour; Globulin; Glutein 1; Glutein 2; Peptide; Phenolic compounds; Prolamin; Protein isolate

Indexed keywords

-AMYLASE INHIBITOR; ANGIOTENSIN I CONVERTING ENZYME INHIBITOR; ANTIOXIDANT ACTIVITIES; BARLEY FLOURS; GLOBULIN; GLUTEIN-1; GLUTEIN-2; PHENOLIC COMPOUNDS; PROLAMIN; PROTEIN ISOLATES;

AMYLASES; ENZYME ACTIVITY; HYDROLYSIS; PEPTIDES; PLANTS (BOTANY);

PHENOLS;

EID: 84862650445     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2010.503357     Document Type: Article

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