Helm R M, Burks A W. Hypoallergenicity of rice bran protein [J]. Cereal Foods World, 1996, 41(11): 839-843.
[2]
Juliano B O. Production and Utilization of Rice [M]. 2nd ed. Minnesota: American Association of Cereal Chemists Inc Press, 1985: 1-16.
[3]
Jariwalla R J. Rice-bran products: Phytonutrients with potential applications in preventive and clinical medicine [J]. Drug Exp Clin Res, 2001, 27(1): 17-26.
[4]
Chen Q H, Xuan G D, Fu M L, et al. Effect of angiotensin I-converting enzyme inhibitory peptide from rice dregs protein on antihypertensive activity in spontaneously hypertensive rats [J]. Asia Pac J Clin Nutr, 2007, 16: 281-285.
[5]
Chicón R, Belloque J, Alonso E, et al. Immunoreactivity and digestibility of high-pressure-treated whey proteins [J]. Int Dairy J, 2008, 18: 367-376.
[6]
Chicón R, Belloque J, Alonso E, et al. Antibody binding and functional properties of whey protein hydrolysates obtained under high pressure [J]. Food Hydrocolloid, 2009, 23(3): 593-599.
[7]
Zeece M, Huppertz T, Kelly A. Effect of high-pressure treatment on in-vitro digestibility of β-lactoglobulin [J]. Innovat Food Sci Emerg Tec, 2008, 9(1): 62-69.
[8]
van der Plancken I, van Remoortere M, van Loey A, et al. Heat-induced changes in the susceptibility of egg white proteins to enzymatic hydrolysis: A kinetic study [J]. J Agric Food Chem, 2003, 51(13): 3819-3823.
[9]
Chen Y J, Chen Y Y, Wu C T, et al. Prolamin, a rice protein, augments anti-leukaemia immune response [J]. J Cereal Sci, 2009, 51(2): 189-197.
[10]
Heremans K, Smeller L. Protein structure and dynamics at high pressure [J]. Biochim Biophys Acta, 1998, 1386(2): 353-370.
[11]
Mawal Y R, Mawal M R, Sainani M. N, et al. Rice seed storage proteins: a structural insight [J]. Plant Sci, 1990, 70(1): 73-80.
[12]
Marcone M F, Kakuda Yukio, Yada R Y. Salt-soluble seed globulins of dicotyledonous and monocotyledonous plants Ⅱ. Structural characterization [J]. Food Chem, 1998, 63(2): 265-274.
[13]
Petrucelli S, Anon M C. Relationship between the method of obtention and the structural and functional properties of soy protein isolates. 1. Structural and hydration properties [J]. J Agric Food Chem, 1994, 42(10): 2161-2169.
[14]
Byler D M, Susi H. Examination of the secondary structure of proteins by deconvolved FTIR spectra [J]. Bioplymers, 1986, 25(3): 469-487.
