Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins

Food Research International

Volumn 49, Issue 1, 2012, Pages 1-6

  Žilić, Sladana ^a   Akillioǧlu, Gül ^b   Serpen, Arda ^b   Barać, Miroljub ^c   Gökmen, Vural ^b  

^a Maize Research Institute   (Serbia)

^b HACETTEPE UNIVERSITY   (Turkey)

^c UNIVERSITY OF BELGRADE   (Serbia)

Author keywords

Antioxidant capacity; Disulfide bonds; Free sulfhydryl groups; Furosine; Melanoproteins; Proteins

Indexed keywords

ANTIOXIDANT CAPACITY; DISULFIDE BONDS; FUROSINE; MELANOPROTEINS; SULFHYDRYL GROUPS;

AGENTS; AMINO ACIDS; CARBOXYLIC ACIDS; COVALENT BONDS; ENZYMATIC HYDROLYSIS;

PROTEINS;

PISUM SATIVUM; TRITICUM AESTIVUM; ZEA MAYS;

EID: 84865963472     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.06.031     Document Type: Article

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