Changes in antioxidant and antiinflammatory activity of black bean (Phaseolus vulgaris L.) protein isolates due to germination and enzymatic digestion
详细信息 查看全文
- 作者：Lidia Ló ; pez-Barrios ; Marilena Antunes-Ricardo ; Janet A. Gutié ; rrez-Uribe ; jagu@itesm.mx" class="auth_mail" title="E-mail the corresponding author
- 关键词：Peptide ; Hydrolysates ; Germination ; Antiinflammatory activity ; Antioxidant activity
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 July 2016
- 年：2016
- 卷：203
- 期：Complete
- 页码：417-424
- 全文大小：1380 K
文摘
- •
Germination improved the antiinflammatory activity of protein hydrolysates.
- •
Simulated gastrointestinal digestion increased the ORAC of protein hydrolysates.
- •
Cellular antioxidant capacity was similar for raw and most germinated hydrolysates.