Copper chelating protein hydrolysate from Salvia hispanica L. by pepsin-pancreatin treatment
Salvia hispanica L. (Chia) seeds are good source of proteins with diverse health benefits. The seed protein was extracted through alkaline solubilisation followed by acid precipitation to separate fibres and are digested sequentially by pepsin and pancreatin. Enzyme-substrate ratio, temperature and...
Guardado en:
Autores principales: | Latha B V, Likhitha R, Chethan Kumar M |
---|---|
Formato: | article |
Lenguaje: | EN |
Publicado: |
Elsevier
2021
|
Materias: | |
Acceso en línea: | https://doaj.org/article/e3cdca8a685b42e3b2af940ff414bbe3 |
Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Ejemplares similares
-
Peptidomic analysis of whey protein hydrolysates and prediction of their antioxidant peptides
por: Jesus Morales García, et al.
Publicado: (2022) -
Identification and characterization of cholesterol esterase and lipase inhibitory peptides from amaranth protein hydrolysates
por: Feyisola Fisayo Ajayi, et al.
Publicado: (2021) -
THE REVIEW OF SNACK BAR FROM CHIA - MOCAF AS AN ANTIDIABETIC FOOD
por: Saskia Revinka Maharani, et al.
Publicado: (2021) -
Measuring the oral bioavailability of protein hydrolysates derived from food sources: A critical review of current bioassays
por: Muhammad Mustafa Abeer, et al.
Publicado: (2021) -
Growth and yield of chia (Salvia hispanica L.) in the Mediterranean and desert climates of Chile
por: Baginsky,Cecilia, et al.
Publicado: (2016)