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281 related items for PubMed ID: 28287443

  • 1. High Hydrostatic Pressure (HHP)-Induced Structural Modification of Patatin and Its Antioxidant Activities.
    Elahi R, Mu TH.
    Molecules; 2017 Mar 10; 22(3):. PubMed ID: 28287443
    [Abstract] [Full Text] [Related]

  • 2. Patatin, the tuber storage protein of potato (Solanum tuberosum L.), exhibits antioxidant activity in vitro.
    Liu YW, Han CH, Lee MH, Hsu FL, Hou WC.
    J Agric Food Chem; 2003 Jul 16; 51(15):4389-93. PubMed ID: 12848515
    [Abstract] [Full Text] [Related]

  • 3. Effects of high hydrostatic pressure on physicochemical and functional properties of walnut (Juglans regia L.) protein isolate.
    Qin Z, Guo X, Lin Y, Chen J, Liao X, Hu X, Wu J.
    J Sci Food Agric; 2013 Mar 30; 93(5):1105-11. PubMed ID: 22936330
    [Abstract] [Full Text] [Related]

  • 4. Extraction of chitosan from squid pen waste by high hydrostatic pressure: Effects on physicochemical properties and antioxidant activities of chitosan.
    Huang YL, Tsai YH.
    Int J Biol Macromol; 2020 Oct 01; 160():677-687. PubMed ID: 32479945
    [Abstract] [Full Text] [Related]

  • 5. Digestibility and structural properties of thermal and high hydrostatic pressure treated sweet potato (Ipomoea batatas L.) protein.
    Sun M, Mu T, Sun H, Zhang M.
    Plant Foods Hum Nutr; 2014 Sep 01; 69(3):270-5. PubMed ID: 24913513
    [Abstract] [Full Text] [Related]

  • 6. Heat-induced conformational changes of patatin, the major potato tuber protein.
    Pots AM, de Jongh HH, Gruppen H, Hamer RJ, Voragen AG.
    Eur J Biochem; 1998 Feb 15; 252(1):66-72. PubMed ID: 9523713
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  • 8. Effects of high hydrostatic pressure (HHP) on the protein structure and thermal stability of Sauvignon blanc wine.
    Tabilo-Munizaga G, Gordon TA, Villalobos-Carvajal R, Moreno-Osorio L, Salazar FN, Pérez-Won M, Acuña S.
    Food Chem; 2014 Jul 15; 155():214-20. PubMed ID: 24594177
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  • 10. Cultivar variability of patatin biochemical characteristics: table versus processing potatoes (Solanum tuberosum L.).
    Bárta J, Bártová V, Zdráhal Z, Sedo O.
    J Agric Food Chem; 2012 May 02; 60(17):4369-78. PubMed ID: 22497238
    [Abstract] [Full Text] [Related]

  • 11. Anti-Inflammatory and Antioxidant Properties of Casein Hydrolysate Produced Using High Hydrostatic Pressure Combined with Proteolytic Enzymes.
    Bamdad F, Shin SH, Suh JW, Nimalaratne C, Sunwoo H.
    Molecules; 2017 Apr 10; 22(4):. PubMed ID: 28394279
    [Abstract] [Full Text] [Related]

  • 12. Study on potential antigenicity and functional properties of whey protein treated by high hydrostatic pressure based on structural analysis.
    Yu XX, Wang XH, Zhang SA, Zhang YH, Zhang HL, Yin YQ.
    Food Res Int; 2023 Nov 10; 173(Pt 1):113218. PubMed ID: 37803536
    [Abstract] [Full Text] [Related]

  • 13. Effect of α-Amylase Degradation on Physicochemical Properties of Pre-High Hydrostatic Pressure-Treated Potato Starch.
    Mu TH, Zhang M, Raad L, Sun HN, Wang C.
    PLoS One; 2015 Nov 10; 10(12):e0143620. PubMed ID: 26642044
    [Abstract] [Full Text] [Related]

  • 14. Effects of pH and heat treatments on the structure and solubility of potato proteins in different preparations.
    van Koningsveld GA, Gruppen H, de Jongh HH, Wijngaards G, van Boekel MA, Walstra P, Voragen AG.
    J Agric Food Chem; 2001 Oct 10; 49(10):4889-97. PubMed ID: 11600040
    [Abstract] [Full Text] [Related]

  • 15. Production and characterisation of potato patatin-galactose, galactooligosaccharides, and galactan conjugates of great potential as functional ingredients.
    Seo S, Karboune S, Archelas A.
    Food Chem; 2014 Sep 01; 158():480-9. PubMed ID: 24731373
    [Abstract] [Full Text] [Related]

  • 16. The crystal structure, mutagenesis, and activity studies reveal that patatin is a lipid acyl hydrolase with a Ser-Asp catalytic dyad.
    Rydel TJ, Williams JM, Krieger E, Moshiri F, Stallings WC, Brown SM, Pershing JC, Purcell JP, Alibhai MF.
    Biochemistry; 2003 Jun 10; 42(22):6696-708. PubMed ID: 12779324
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  • 18. Anti-Inflammatory and Antioxidant Properties of Peptides Released from β-Lactoglobulin by High Hydrostatic Pressure-Assisted Enzymatic Hydrolysis.
    Bamdad F, Bark S, Kwon CH, Suh JW, Sunwoo H.
    Molecules; 2017 Jun 07; 22(6):. PubMed ID: 28590420
    [Abstract] [Full Text] [Related]

  • 19. Antioxidant capacities of fractionated barley hordein hydrolysates in relation to peptide structures.
    Bamdad F, Chen L.
    Mol Nutr Food Res; 2013 Mar 07; 57(3):493-503. PubMed ID: 23319431
    [Abstract] [Full Text] [Related]

  • 20. Partial characterization, in vitro antioxidant and antiproliferative activities of patatin purified from potato fruit juice.
    Sun Y, Jiang L, Wei D.
    Food Funct; 2013 Oct 07; 4(10):1502-11. PubMed ID: 24056776
    [Abstract] [Full Text] [Related]

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