Anti-inflammatory and antioxidant activities, functional properties and mutagenicity studies of protein and protein hydrolysate obtained from Prosopis alba seed flour

Food Chemistry

Volumn 161, Issue , 2014, Pages 391-399

  Cattaneo, Florencia ^a   Sayago, Jorge Esteban ^a   Alberto, María Rosa ^a   Zampini, Iris Catiana ^a   Ordoñez, Roxana Mabel ^a   Chamorro, Verónica ^b   Pazos, Adriana ^b   Isla, María Inés ^a  

^a UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

^b INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

Author keywords

Antioxidant capacity; Flour; Functional properties; Lipoxygenase; Prosopis; Proteins; Seed

Indexed keywords

AMINO ACIDS; ENZYMATIC HYDROLYSIS; OILS AND FATS; SEED;

ANTIOXIDANT CAPACITY; FLOUR; FUNCTIONAL PROPERTIES; LIPOXYGENASES; PHOSPHOLIPASE A; PROSOPIS;

PROTEINS;

ESSENTIAL AMINO ACID; FOOD ADDITIVE; PROTEIN HYDROLYSATE; AMINO ACID; ANTIINFLAMMATORY AGENT; ANTIOXIDANT; MUTAGENIC AGENT;

ADSORPTION; AMINO ACID ANALYSIS; ANTIINFLAMMATORY ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; COTYLEDON; FLOUR; FUNCTIONAL FOOD; GENOTOXICITY; GRINDING; HYDROLYSIS; MUTAGENICITY; NONHUMAN; PLANT SEED; PROSOPIS; PROSOPIS ALBA; PROTEIN CONTENT; ADULT; ADVERSE EFFECTS; ANALYSIS; ANIMAL; CHEMISTRY; HUMAN;

ADULT; AMINO ACIDS; ANIMALS; ANTI-INFLAMMATORY AGENTS; ANTIOXIDANTS; COTYLEDON; FLOUR; HUMANS; MUTAGENS; PROSOPIS; PROTEIN HYDROLYSATES; SEEDS;

EID: 84899844796     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.04.003     Document Type: Article

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