Effects of Alkaline Deamidation on the Chemical Properties of Rice Bran Protein-Reference-Cited by-同舟云学术

Effects of Alkaline Deamidation on the Chemical Properties of Rice Bran Protein

Published:2017 Issue:5 Volume:23 Page:697-704
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Guan Jingtao¹,Takai Ryunosuke¹,Toraya Kohei¹,Ogawa Tomohisa¹,Muramoto Koji¹,Mohri Satoshi²,Ishikawa Daitaro³,Fujii Tomoyuki³,Chi Hyun⁴,Cho Seong-Jun⁴⁵

Affiliation:

1. Graduate School of Life Sciences, Tohoku University

2. School of Food, Agricultural and Environmental Sciences, Miyagi University

3. Graduate School of Agricultural Science, Tohoku University

4. Life Ingredient & Material Research Institute

5. College of Agriculture and Life Sciences, Kangwon National University

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/23/5/23_697/_pdf

Reference50 articles.

1. Adebiyi, A. P., Adebiyi, A. O., Ogawa, T., and Muramoto, K. (2008a). Purification and characterization of antioxidative peptides from unfractionated rice bran protein hydrolysates. Int. J. Food Sci. Technol., 43, 35-43.

2. Adebiyi, A. P., Adebiyi, A. O., Jin, D.-H., Ogawa, T., and Muramoto, K. (2008b). Rice bran protein-based edible films. Int. J. Food Sci. Technol., 43, 476-483.

3. Adebiyi, A. P., Adebiyi, A. O., Hasegawa, Y., Ogawa, T., and Muramoto, K. (2009a). Isolation and characterization of protein fractions from deoiled rice bran. Eur. Food Res. Technol., 228, 391-401.

4. Adebiyi, A. P., Adebiyi, A. O., Yamashita, J., Ogawa, T., and Muramoto, K. (2009b). Purification and characterization of antioxidative peptides derived from rice bran protein hydrolysates. Eur. Food Res. Technol., 228, 553-563.

5. Anderson, A. K. and Guraya, H. S. (2001). Extractability of protein in physically processed rice bran. J. Am. Oil Chem. Soc., 78, 969-972.

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