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Journal of Chemistry
Volume 2016, Article ID 8216378, 8 pages
http://dx.doi.org/10.1155/2016/8216378
Research Article

Pepsin Digested Oat Bran Proteins: Separation, Antioxidant Activity, and Identification of New Peptides

1Food Science and Nutrition Program, Carleton University, 1125 Colonel By Drive, Ottawa, ON, Canada K1S 5B6
2National Institute of Higher Education in Agronomy, Food and Environmental Sciences, 26 Boulevard Docteur-Petitjean, BP 87999, Dijon, France
3Institute of Biochemistry, Carleton University, 1125 Colonel By Drive, Ottawa, ON, Canada K1S 5B6

Received 16 September 2015; Revised 31 December 2015; Accepted 3 January 2016

Academic Editor: Somdet Srichairatanakool

Copyright © 2016 Ariane Vanvi and Apollinaire Tsopmo. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [7 citations]

The following is the list of published articles that have cited the current article.

  • Nisita Ratnasari, Mallory Walters, and Apollinaire Tsopmo, “Antioxidant and lipoxygenase activities of polyphenol extracts from oat brans treated with polysaccharide degrading enzymes,” Heliyon, vol. 3, no. 7, pp. e00351, 2017. View at Publisher · View at Google Scholar
  • Jean Paul Kamdem, and Apollinaire Tsopmo, “Reactivity of peptides within the food matrix,” Journal of Food Biochemistry, pp. e12489, 2017. View at Publisher · View at Google Scholar
  • Kewalee Sitthiya, Lavaraj Devkota, Muhammad Bilal Sadiq, and Anil Kumar Anal, “Extraction and characterization of proteins from banana (Musa Sapientum L) flower and evaluation of antimicrobial activities,” Journal of Food Science and Technology, 2017. View at Publisher · View at Google Scholar
  • Nasim Meshginfar, Alireza Sadeghi Mahoonak, Farah Hosseinian, Mohammad Ghorbani, and Apollinaire Tsopmo, “Production of antioxidant peptide fractions from a by-product of tomato processing: mass spectrometry identification of peptides and stability to gastrointestinal digestion,” Journal of Food Science and Technology, 2018. View at Publisher · View at Google Scholar
  • Mallory E. Walters, Chibuike C. Udenigwe, and Apollinaire Tsopmo, “Structural Characterization and Functional Properties of Proteins from Oat Milling Fractions,” Journal of the American Oil Chemists' Society, 2018. View at Publisher · View at Google Scholar
  • Dominic Agyei, Apollinaire Tsopmo, and Chibuike C. Udenigwe, “Bioinformatics and peptidomics approaches to the discovery and analysis of food-derived bioactive peptides,” Analytical and Bioanalytical Chemistry, 2018. View at Publisher · View at Google Scholar
  • Rachel Leung, Colin Venus, Tao Zeng, and Apollinaire Tsopmo, “Structure-function relationships of hydroxyl radical scavenging and chromium-VI reducing cysteine-tripeptides derived from rye secalin,” Food Chemistry, 2018. View at Publisher · View at Google Scholar