Rice proteins, extracted by alkali and α-amylase, differently affect in vitro antioxidant activity.


Alkali treatment and α-amylase degradation are different processes for rice protein (RP) isolation. The major aim of this study was to determine the influence of two different extraction methods on the antioxidant capacities of RPA, extracted by alkaline (0.2% NaOH), and RPE, extracted by α-amylase, during in vitro digestion for 2h with pepsin and for 3h… (More)
DOI: 10.1016/j.foodchem.2016.03.042