Antioxidant and ACE inhibitory activities of peptides prepared from adzuki bean by semi-solid enzymatic hydrolysis-Reference-Cited by-同舟云学术

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Antioxidant and ACE inhibitory activities of peptides prepared from adzuki bean by semi-solid enzymatic hydrolysis

Published:2022-06 Issue: Volume:47 Page:101620
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Cao Mengdi,Li Wenhui,Li He^ORCID,Zhang Jian,Liu Yu,Liu Xinqi

Funder

Ministry of Science and Technology of the People's Republic of China

Beijing Technology and Business University

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference40 articles.

1. Biochemical characterization of a novel antioxidant and angiotensin I-converting enzyme inhibitory peptide from Struthio camelus egg white protein hydrolysis;Asoodeh;Journal of Food and Drug Analysis,2016

2. ACE-inhibitory activity of enzymatic protein hydrolysates from lupin and other legumes;Boschin;Food Chemistry,2014

3. Antioxidant potential use of bioactive peptides derived from mung bean hydrolysates (Vigna Radiata);Carlos;African Journal of Food Science,2017

4. Functional properties of protein concentrates from three Chinese indigenous legume seeds;Chau;Journal of Agricultural and Food Chemistry,1997

5. Antioxidative properties of histidine-containing peptides designed from peptide fragments found in the digests of a soybean protein;Chen;Journal of Agricultural and Food Chemistry,1998

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1. Exploring novel peptides in adzuki bean and mung bean hydrolysates with potent antibacterial activity;International Journal of Food Science & Technology;2024-05-15

2. Response surface optimization of active peptides of Rana spinosa (Quasipaa spinosa) meat process and evaluation of immunomodulatory activity;Journal of Food Measurement and Characterization;2024-02-07

3. How germination time affects protein hydrolysis of lupins during gastroduodenal digestion and generation of resistant bioactive peptides;Food Chemistry;2024-02

4. Effects of Roasting and Extrusion Puffing on the Antihypertensive Activity of Blended Grains in Spontaneously Hypertensive Rats;Journal of Food Biochemistry;2023-12-12

5. Novel ACE inhibitory peptides derived from bighead carp (Aristichthys nobilis) hydrolysates: Screening, inhibition mechanisms and the bioconjugation effect with graphene oxide;Food Bioscience;2023-04

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