3CHEN H, MURAMOTO K, YAMAUCHI F. Structural analysis ofantioxidative peptides from soybean β-Conglycinin [J]. Journal of Agricultural and Food Chemistry, 2011, 43 (20): 574-578.
4ELIAS RJ, BRIDGEWATER JD, VACHET RW, et al. Antioxidant mechanisms of enzymatic hydrolysates of fl- lactoglobulin in food fipid dispersions[J]. Journal of Agricultural and Food Chemistry, 2006, 54(2): 9565-9572.
5PARK EY, IMAZU H, MATSUMURA Y, et al. Effects of peptide fractions with different isoelectfic points from wheat gluten hydrolysates on lipid oxidation in pork meat patties[J]. Journal of Agricultural and Food Chemistry, 2012, 60(2): 483-488.
6ZHANG B, LUO Y, WANG Q. Effect of acid and base treatments on structural, rheological, and antioxidant properties of a-Zein[J]. Food Chemistry, 2013, 124(1): 210- 220.
7MANLEY RH, EVANS CD. The critical peptization temperatures of Zein in concentrated ethyl alcohol[J]. Journal of Biological Chemistry, 2009, 143(3): 701-702.
8LIU Q, KONG BH, JIANG LZ, et al. Free radical scavenging activity of porcine plasma protein hydrolysates determined by electron spin resonance spectrometer[J]. LWT-Food Science and Technology, 2009, 42(5): 956-962.
9KONG BH, XIONG YL. Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action[J]. Journal of Agricultural and Food Chemistry, 2006, 54(16): 6059-6068.
10KONG BH, XIONG YL. Hydroxyl radical-stressed whey protein isolate: Functional and rheological properties[J]. Food and Bioprocess Technology, 2013, 16(1): 169-176.