Purification and Characterization of Novel Antihypertensive and Antioxidative Peptides From Whey Protein Fermentate: <i>In Vitro, In Silico,</i> and Molecular Interactions Studies-Reference-Cited by-同舟云学术

Purification and Characterization of Novel Antihypertensive and Antioxidative Peptides From Whey Protein Fermentate: In Vitro, In Silico, and Molecular Interactions Studies

Published:2022-11-23 Issue: Volume: Page:1-20
ISSN:2769-7061
Container-title:Journal of the American Nutrition Association
language:en
Short-container-title:Journal of the American Nutrition Association

Author:

Chopada Keval¹,Basaiawmoit Bethsheba²,Sakure Amar A.³,Maurya Ruchika⁴⁵,Bishnoi Mahendra⁵,Kondepudi Kanthi Kiran⁵,Solanki Divyang⁶,Singh B. P.⁷^ORCID,Padhi Srichandan⁸,Rai Amit Kumar⁸,Liu Zhenbin⁹,Mishra B. K.²,Hati Subrota¹

Affiliation:

1. Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Gandhinagar, Gujarat, India

2. Department of Rural Development and Agricultural Production, North-Eastern Hill University, Tura, Meghalaya, India

3. Department of Agriculture Biotechnology, Anand Agricultural University, Anand, Gujarat, India

4. Regional Center for Biotechnology, Faridabad, Haryana, India

5. Healthy Gut Research Group, Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, Knowledge City, Punjab, India

6. School of Agriculture and Food Sciences, The University of Queensland, St Lucia, Queensland, Australia

7. Department of Microbiology, Central University of Haryana, Mahendragarh, Haryana, India

8. Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India

9. School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/27697061.2022.2110966

Reference103 articles.

1. Influence of substituting milk powder for whey powder on yoghurt quality

2. Significance of whey protein hydrolysate on anti-oxidative, ACE-inhibitory and anti-inflammatory activities and release of peptides with biofunctionality: an in vitro and in silico approach

3. Characterization of lactic acid bacteria strains on the basis of neutral volatile compounds produced in whey

4. Optimisation, by response surface methodology, of degree of hydrolysis and antioxidant and ACE-inhibitory activities of whey protein hydrolysates obtained with cardoon extract

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