Effects of limited hydrolysis with trypsin on the physicochemical and antioxidant properties of buckwheat protein isolates (BPIs) obtained with untreated and 2-propanol-extracted meal have been investigated and compared. The dephenolization treatment significantly improved the hydrolysis of BPI, which resulted in the gradual decrease in total and protein-bound polyphenolic content, but an increase in the free polyphenolic content. The hydrolysis of globulins was much easier than that of the albumins. The removal of polyphenols improved the hydrolysis of the albumin fraction. The modified BPIs with high polyphenolic content exhibited much higher DPPH radical scavenging activity and reducing power, but poorer ferrous ion chelating ability tha...
Effect of high pressure processing (HPP) on buckwheat nutritional properties is investigated in this...
AbstractThe reconstruction of the proteolytic system responsible for the profound hydrolysis of the ...
Nutritional, functional properties and antioxidant activities of enzymatic hydrolysates of gingerbre...
Ispitan je utjecaj djelomične hidrolize pomoću tripsina na fizikalno-kemijska i antioksidativna svoj...
The protein enzymatic hydrolysate (PEH) of buckwheat was prepared by the seven proteases, such as pr...
Buckwheat proteins are high in the essential amino acid lysine and therefore are a good supplement t...
Abstract: The content of main nutrition and function elements in buckwheat, such as protein, starch ...
Buckwheat proteins consist of each about 20 % of albumin, globulin and glutelin, and approximately 1...
Buckwheat protein isolate (BPI) was extracted from buckwheat (Fagopyrum esculentum Moench.) by alkal...
The effect of processing on functional compounds in buckwheat was investigated. Extractions of buckw...
Radical-scavenging activity in the flour obtained from 32 cultivars of buckwheat grown and harvested...
We Examined The Contribution of Polyphenols To The Antioxidative Activity In The Grains of Common Bu...
The digestibility of proteins in buckwheat seed was studied. There was a difference in susceptibilit...
Protein concentrates and pepsin hydrolysates were made after isoelectric precipitation of the protei...
The hulled buckwheat cultivars (Aktaş cv. and Güneş cv.) were wet-milled, and then some chemical, yi...
Effect of high pressure processing (HPP) on buckwheat nutritional properties is investigated in this...
AbstractThe reconstruction of the proteolytic system responsible for the profound hydrolysis of the ...
Nutritional, functional properties and antioxidant activities of enzymatic hydrolysates of gingerbre...
Ispitan je utjecaj djelomične hidrolize pomoću tripsina na fizikalno-kemijska i antioksidativna svoj...
The protein enzymatic hydrolysate (PEH) of buckwheat was prepared by the seven proteases, such as pr...
Buckwheat proteins are high in the essential amino acid lysine and therefore are a good supplement t...
Abstract: The content of main nutrition and function elements in buckwheat, such as protein, starch ...
Buckwheat proteins consist of each about 20 % of albumin, globulin and glutelin, and approximately 1...
Buckwheat protein isolate (BPI) was extracted from buckwheat (Fagopyrum esculentum Moench.) by alkal...
The effect of processing on functional compounds in buckwheat was investigated. Extractions of buckw...
Radical-scavenging activity in the flour obtained from 32 cultivars of buckwheat grown and harvested...
We Examined The Contribution of Polyphenols To The Antioxidative Activity In The Grains of Common Bu...
The digestibility of proteins in buckwheat seed was studied. There was a difference in susceptibilit...
Protein concentrates and pepsin hydrolysates were made after isoelectric precipitation of the protei...
The hulled buckwheat cultivars (Aktaş cv. and Güneş cv.) were wet-milled, and then some chemical, yi...
Effect of high pressure processing (HPP) on buckwheat nutritional properties is investigated in this...
AbstractThe reconstruction of the proteolytic system responsible for the profound hydrolysis of the ...
Nutritional, functional properties and antioxidant activities of enzymatic hydrolysates of gingerbre...