ArticleFood science & nutrition2020
Frationation of hydrolysate from corn germ protein by ultrafiltration: In vitro antidiabetic and antioxidant activity.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 28 papers.
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Who cites it
28 citing papers in PubMed.
- Valorization of Camelina Seed Meal: Ethanolic Ammonium Hydroxide Extraction Coupled With Enzymatic Hydrolysis Enhances Protein Functionality.Journal of food science · 2026Article
- Effect of molecular weight, temperature, and pH on antioxidant activity of whey protein isolate hydrolysate and its application in pasta fortification.Scientific reports · 2026Article
- Fraction I of Whey Protein Hydrolysates Improves Lipid Stability and Water Retention in Ground Pork During Freeze-Thaw Cycles.Foods (Basel, Switzerland) · 2025Article
- Reduced allergenicity of hydrolysed whey protein concentrate complexed with iron: the effect of different enzymes, degree of hydrolysis and ascorbic acid.Journal of food science and technology · 2025Article
- In vitro antidiabetic and antioxidant activities of protein hydrolysates via alkaline autolysis of Fusarium venenatum mycoprotein.Scientific reports · 2025Article
- Obtention and Characterisation of Antioxidant-Rich Peptides from Defatted Grape Seed Meal Using Different Enzymes.Foods (Basel, Switzerland) · 2025Article
- Production, Characterization, and Molecular Dynamic Study of Antidiabetic and Antioxidative Peptides of Fermented Cheese Whey with Anti-inflamm atory Properties usingCurrent pharmaceutical design · 2025Article
- Improved Antioxidant, Antihypertensive, and Antidiabetic Activities and Tailored Emulsion Stability and Foaming Properties of Mixture of Corn Gluten and Soy Protein Hydrolysates Via Enzymatic Processing and Fractionation.Food science & nutrition · 2024Article
- In vitro antidiabetic and antioxidant activities ofFood science & nutrition · 2024Article
- Protein hydrolysates ofHeliyon · 2024Article
- The role of duel hydrolysis of soybean on functional properties and protein digestibility: a sustainable approach.Frontiers in nutrition · 2024Article
- Emerging therapeutic options in the management of diabetes: recent trends, challenges and future directions.International journal of obesity (2005) · 2023Review
- Alpha-Glucosidase Inhibitory Peptides: Sources, Preparations, Identifications, and Action Mechanisms.Nutrients · 2023Review
- Development of lentil peptides with potent antioxidant, antihypertensive, and antidiabetic activities along with umami taste.Food science & nutrition · 2023Article
- Potential inhibitory effect of fish, maize, and whey protein hydrolysates on advanced glycation end-products (AGEs).Food science & nutrition · 2023Article
- Recent Advances in In Vitro and In Vivo Studies of Antioxidant, ACE-Inhibitory and Anti-Inflammatory Peptides from Legume Protein Hydrolysates.Molecules (Basel, Switzerland) · 2023Review
- Relation of amino acid composition, hydrophobicity, and molecular weight with antidiabetic, antihypertensive, and antioxidant properties of mixtures of corn gluten and soy protein hydrolysates.Food science & nutrition · 2023Article
- Development and Utilization of Corn Processing by-Products: A Review.Foods (Basel, Switzerland) · 2022Review
- Response Surface Modeling and Optimization of Enzymolysis Parameters for the In Vitro Antidiabetic Activities of Peanut Protein Hydrolysates Prepared Using Two Proteases.Foods (Basel, Switzerland) · 2022Article
- Critical Review for the Production of Antidiabetic Peptides by a Bibliometric Approach.Nutrients · 2022Review
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In the present work, defatted corn germ was hydrolyzed by three proteases and further separated by sequential ultrafiltration with different molecular weight cutoff (100, 10, 2 kDa). Corn germ protein hydrolysate (CGPH) and their fractions were investigated for antioxidant activity, α-glucosidase, α-amylase, and DPP-IV inhibitory activity. The degree of hydrolysis (DH) after 2 hr was 17.5%, 11.14%, and 2.05% for alcalase, trypsin, and flavourzyme, respectively. Trypsin hydrolysate showed the highest DPPH and ABTS
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