Effect of food matrix and fermentation on angiotensin-converting enzyme inhibitory activity and ß-glucan release after in vitro digestion in oat-based products.

Akan, Ecem; Karakaya, Sibel; Eda Eker Özkacar, Merve; Kinik, Özer

Akan, Ecem; Karakaya, Sibel; Eda Eker Özkacar, Merve; Kinik, Özer.

Afiliación

Akan E; Aydin Adnan Menderes University Faculty of Agriculture Department of Dairy Technology, Aydin, Türkiye. Electronic address: ecem.akan@adu.edu.tr.
Karakaya S; Ege University Faculty of Engineering Department of Food Engineering, Izmir, Türkiye.
Eda Eker Özkacar M; Ege University Faculty of Engineering Department of Food Engineering, Izmir, Türkiye.
Kinik Ö; Ege University Faculty of Agriculture Department of Dairy Technology, Izmir, Türkiye.

Food Res Int ; 165: 112508, 2023 03.

Article en En | MEDLINE | ID: mdl-36869510

Asunto(s)

Probióticos; beta-Glucanos; Avena; Fermentación; Agua; Angiotensinas; Digestión

Palabras clave

Antihypertensive activity; Bioactive peptide; Dietary fiber; Oat; Oat protein; Protein profile

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Probióticos / Beta-Glucanos Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article Pais de publicación: Canadá

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