ArticleJournal of food science and technology2021
Antioxidant properties of peptides obtained from the split gill mushroom (
Article in Journal of food science and technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
14 citing papers in PubMed.
- Article
- Valorization ofFood chemistry: X · 2026Article
- Mushrooms as Sustainable Protein Alternatives: Nutritional-Functional Characterization and Innovative Applications in Meat Analogs, Functional Snacks, and Beverages.Foods (Basel, Switzerland) · 2026Review
- Harnessing the Nutritional Value, Therapeutic Applications, and Environmental Impact of Mushrooms.Food science & nutrition · 2025Review
- Mushrooms as Nutritional Powerhouses: A Review of Their Bioactive Compounds, Health Benefits, and Value-Added Products.Foods (Basel, Switzerland) · 2025Review
- Novel Antioxidant Peptides from Fermented Whey Protein byJournal of agricultural and food chemistry · 2024Article
- Article
- Exploring the Phytochemical Compositions, Antioxidant Activity, and Nutritional Potentials of Edible and Medicinal Mushrooms.International journal of microbiology · 2024Review
- Bioactive Peptides from Edible Mushrooms-The Preparation, Mechanisms, Structure-Activity Relationships and Prospects.Foods (Basel, Switzerland) · 2023Review
- Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative.Current nutrition reports · 2023Review
- Investigating the cellular antioxidant and anti-inflammatory effects of the novel peptides in lingzhi mushrooms.Heliyon · 2022Article
- Compounds purified from edible fungi fight against chronic inflammation through oxidative stress regulation.Frontiers in pharmacology · 2022Review
- Corrigendum: Compounds purified from edible fungi fight against chronic inflammation through oxidative stress regulation.Frontiers in pharmacology · 2022Article
- A Concise Review of Current In Vitro Chemical and Cell-Based Antioxidant Assay Methods.Molecules (Basel, Switzerland) · 2021Review
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study sought to assess the ideal conditions under which hydrolysate can be produced from the split gill mushroom proteins through the microbial protease, Alcalase. The research employed a central composite design and response surface methodology. Three specific parameters were varied for the purposes of the experimental process, while a fixed pH value of 8 was used in all cases. The variables were hydrolysis temperature (set as 45 °C, 50 °C, or 55 °C), hydrolysis time (set as 60 min, 120 min, or 180 min), and the ratio of enzyme to substrate (set as 2%, 4%, or 6% w/v). The variables under investigation exert a significant influence upon degree of hydrolysis (DH) in addition to 2,2'-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical-scavenging activity (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.