Characterization of peptides with antioxidant activity and antidiabetic potential obtained from chickpea ( Cicer arietinum L.) protein hydrolyzates-Reference-Cited by-同舟云学术

Characterization of peptides with antioxidant activity and antidiabetic potential obtained from chickpea ( Cicer arietinum L.) protein hydrolyzates

Published:2021-06-02 Issue:7 Volume:86 Page:2962-2977
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Quintero‐Soto María F.¹^ORCID,Chávez‐Ontiveros Jeanett¹²,Garzón‐Tiznado José A.¹²^ORCID,Salazar‐Salas Nancy Y.¹²,Pineda‐Hidalgo Karen V.¹²,Delgado‐Vargas Francisco¹²^ORCID,López‐Valenzuela José A.¹²^ORCID

Affiliation:

1. Programa de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa Ciudad Universitaria Culiacán Sinaloa 80010 México

2. Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa Ciudad Universitaria Culiacán Sinaloa 80010 México

Funder

Universidad Autónoma de Sinaloa

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15778

Reference47 articles.

1. Two highly conserved glutamic acid residues in the predicted β propeller domain of dipeptidyl peptidase IV are required for its enzyme activity

2. Synthesis and molecular docking studies of imines as α-glucosidase and α-amylase inhibitors

3. Use of a free radical method to evaluate antioxidant activity

4. The structure of human pancreaticα-amylase at 1.8 Å resolution and comparisons with related enzymes

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