Physico-chemical properties, antioxidant activities and angiotensin-I converting enzyme inhibitory of protein hydrolysates from Mung bean (Vigna radiate).

Xie, Jianhua; Du, Mengxia; Shen, Mingyue; Wu, Ting; Lin, Lihua

Xie, Jianhua; Du, Mengxia; Shen, Mingyue; Wu, Ting; Lin, Lihua.

Afiliación

Xie J; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907-2009, USA. Electronic address: jhxie@ncu.edu.cn.
Du M; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Shen M; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. Electronic address: shenmingyue1107@ncu.edu.cn.
Wu T; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Lin L; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Environment and Food Engineering School, Liuzhou Vocational & Technical College, Liuzhou 545000, China.

Food Chem ; 270: 243-250, 2019 Jan 01.

Article en En | MEDLINE | ID: mdl-30174041

Asunto(s)

Inhibidores de la Enzima Convertidora de Angiotensina/química; Peptidil-Dipeptidasa A/metabolismo; Hidrolisados de Proteína/química; Vigna; Fabaceae; Hidrólisis; Péptidos; Vigna/química; Vigna/enzimología

Palabras clave

ACE inhibitory activity; Amino acid; Antioxidant activity; Hydrolysates; Mung bean protein; Secondary structure

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Hidrolisados de Proteína / Inhibidores de la Enzima Convertidora de Angiotensina / Peptidil-Dipeptidasa A / Vigna Idioma: En Revista: Food Chem Año: 2019 Tipo del documento: Article Pais de publicación: Reino Unido

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