Impact of Commercial Precooking of Common Bean (Phaseolus vulgaris) on the Generation of Peptides, After Pepsin-Pancreatin Hydrolysis, Capable to Inhibit Dipeptidyl Peptidase-IV

Journal of Food Science

Volumn 80, Issue 1, 2015, Pages H188-H198

  Mojica, Luis ^a   Chen, Karen ^a   de Mejía, Elvira González ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Bioactive peptides; Common beans; Functional ingredients; Precooked

Indexed keywords

PHASEOLUS VULGARIS;

ALPHA GLUCOSIDASE; AMYLASE; DIPEPTIDYL CARBOXYPEPTIDASE; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; DIPEPTIDYL PEPTIDASE IV; DIPEPTIDYL PEPTIDASE IV INHIBITOR; PANCREATIN; PEPSIN A; PEPTIDE; PROTEIN HYDROLYSATE;

ANTAGONISTS AND INHIBITORS; CHEMISTRY; COOKING; DIGESTION; HYDROLYSIS; IC50; METABOLISM; PHASEOLUS; PHYSIOLOGY;

ALPHA-AMYLASES; ALPHA-GLUCOSIDASES; ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; COOKING; DIGESTION; DIPEPTIDYL PEPTIDASE 4; DIPEPTIDYL-PEPTIDASE IV INHIBITORS; HYDROLYSIS; INHIBITORY CONCENTRATION 50; PANCREATIN; PEPSIN A; PEPTIDES; PEPTIDYL-DIPEPTIDASE A; PHASEOLUS; PROTEIN HYDROLYSATES;

EID: 84923223356     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12726     Document Type: Article

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