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2020•Food Science & NutritionOpen access

Fractionation of hydrolysate from corn germ protein by ultrafiltration: In vitro antidiabetic and antioxidant activity

Amin Karimi, Mohammad Hossein Azizi, Hassan Ahmadi Gavlighi

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Abstract

In Karimi, Azizi, and Ahmadi Gavlighi (2020), the word “Frationation” in the article title was incorrect, it should be “Fractionation” so it reads “Fractionation of hydrolysate from corn germ protein by ultrafiltration: In vitro antidiabetic and antioxidant activity.” This has also been corrected in the online version. REFERENCE Karimi, A., Azizi, M. H., & Ahmadi Gavlighi, H. (2020). Fractionation of hydrolysate from corn germ protein by ultrafiltration: In vitro antidiabetic and antioxidant activity. Food Science Nutrition, 8(5), 2395–2405. 10.1002/fsn3.1529

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What this paper is about

In Karimi, Azizi, and Ahmadi Gavlighi (2020), the word “Frationation” in the article title was incorrect, it should be “Fractionation” so it reads “Fractionation of hydrolysate from corn germ protein by ultrafiltration: In vitro antidiabetic and antioxidant activity.” This has also been corrected in the online version. REFERENCE Karimi, A., Azizi, M. H., & Ahmadi Gavlighi, H. (2020). Fractionation of hydrolysate from corn germ protein by ultrafiltration: In vitro antidiabetic and antioxidant activity. Food Science Nutrition, 8(5), 2395–2405. 10.1002/fsn3.1529

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Available abstract

In Karimi, Azizi, and Ahmadi Gavlighi (2020), the word “Frationation” in the article title was incorrect, it should be “Fractionation” so it reads “Fractionation of hydrolysate from corn germ protein by ultrafiltration: In vitro antidiabetic and antioxidant activity.” This has also been corrected in the online version. REFERENCE Karimi, A., Azizi, M. H., & Ahmadi Gavlighi, H. (2020). Fractionation of hydrolysate from corn germ protein by ultrafiltration: In vitro antidiabetic and antioxidant activity. Food Science Nutrition, 8(5), 2395–2405. 10.1002/fsn3.1529

Key concepts: Hydrolysate, Ultrafiltration (renal), Fractionation, Antioxidant, In vitro, Germ, Food science, Chemistry

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