Identification and characterization of novel α-amylase and α-glucosidase inhibitory peptides from camel whey proteins-Reference-Cited by-同舟云学术

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Identification and characterization of novel α-amylase and α-glucosidase inhibitory peptides from camel whey proteins

Published:2021-02 Issue:2 Volume:104 Page:1364-1377
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Baba Waqas. N.,Mudgil Priti,Kamal Hina,Kilari Bhanu Priya,Gan Chee-Yuen,Maqsood Sajid

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference35 articles.

1. Camel milk protein hydrolysates with improved technofunctional properties and enhanced antioxidant potential in in vitro and in food model systems;Al-Shamsi;J. Dairy Sci.,2018

2. α-Glucosidase and protein tyrosine phosphatase 1B inhibitory activity of plastoquinones from marine brown alga Sargassum serratifolium;Ali;Mar. Drugs,2017

3. In vitro Angiotesin-1-converting enzyme, α-amylase and α-glucosidase inhibitory and antioxidant activities of Luffa cylindrical (L.) M. Roem seed protein hydrolysate;Arise;Heliyon,2019

4. Antioxidant activity of milk protein hydrolysate in alloxan-induced diabetic rats;Awad;J. Dairy Sci.,2016

5. The evaluation of dipeptidyl peptidase (DPP)-IV, α-glucosidase and angiotensin converting enzyme (ACE) inhibitory activities of whey proteins hydrolyzed with serine protease isolated from Asian pumpkin (Cucurbita ficifolia);Babij;Int. J. Pept. Res. Ther.,2014

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