Effect of pH on the Antimicrobial Activity and Peptide Population of Pepsin Hydrolysates Derived from Bovine and Porcine Hemoglobins-Reference-Cited by-同舟云学术

Effect of pH on the Antimicrobial Activity and Peptide Population of Pepsin Hydrolysates Derived from Bovine and Porcine Hemoglobins

Published:2021-09-28 Issue:9 Volume:1 Page:1687-1701
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Sanchez-Reinoso Zain¹²³,Cournoyer Aurore¹³,Thibodeau Jacinthe¹³,Said Laila Ben¹,Fliss Ismail¹,Bazinet Laurent¹³^ORCID,Mikhaylin Sergey¹²^ORCID

Affiliation:

1. Institute of Nutrition and Functional Foods (INAF), Université Laval, 2440 Hochelaga Boulevard, Québec G1V 0A6, QC, Canada

2. Laboratory of Food Sustainability (EcoFoodLab), Food Science Department, Université Laval, 2425 Rue de l’Agriculture, Québec G1V 0A6, QC, Canada

3. Laboratory of Food Processing and Electro-Membrane Processes (LTAPEM), Food Science Department, Université Laval, 2425 Rue de l’Agriculture, Québec G1V 0A6, QC, Canada

Funder

Government of Canada

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00141

Reference50 articles.

1. Slaughterhouse Blood: An Emerging Source of Bioactive Compounds

2. Blood Proteins as Functional Ingredients

3. Bioactive peptides generated from meat industry by-products

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