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Newer and novel technologies such as encapsulation are being explored in cereal food processing to enhance their nutritive value. A number of reviews have greatly contributed to the present understanding of these technologies. This chapter focuses on the recent improvements in the processes behind some of the new functional cereal products reported in the last 5 years. It discusses the authors understanding...
The antioxidant properties of the barley glutelin hydrolysates were evaluated based on their radical scavenging capacity (DPPH/O2−/OH), Fe 2+ -chelating effect and reducing power. Alcalase hydrolysates (AH) demonstrated significantly higher antioxidant capacity than those treated by flavourzyme in most of the assays. The AH was separated using ultra-filtration and reversed-phase chromatography,...
Hordein, the major storage protein of barley (Hordeum vulgare L.), was hydrolysed by three selected proteases, including alcalase, flavourzyme and pepsin. The effects of protease type and hydrolysis time on hordein molecular weight, surface hydrophobicity, secondary structure and antioxidant activity were investigated. Flavourzyme hydrolysis of hordein was relatively more extensive and rapid, resulting...
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