Enzyme-assisted extraction and identification of antioxidative and α-amylase inhibitory peptides from Pinto beans (Phaseolus vulgaris cv. Pinto)

Food Chemistry

Volumn 190, Issue , 2016, Pages 331-337

  Ngoh, Ying Yuan ^a   Gan, Chee Yuen ^a  

^a SCHOOL OF PHYSICS   (Malaysia)

Author keywords

Antioxidative; Bioactive peptides; Pinto bean; Amylase inhibitor

Indexed keywords

ANTIOXIDANTS; EXTRACTION; PEPTIDES;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDATIVE; BIOACTIVE PEPTIDES; ENZYME-ASSISTED EXTRACTIONS; MEMBRANE ULTRAFILTRATION; MOLECULAR WEIGHT CUTOFF; PINTO BEANS; SCAVENGING ACTIVITIES;

AMYLASES;

AMYLASE INHIBITOR; ANTIOXIDANT; AMYLASE; PEPTIDE;

AMINO ACID SEQUENCE; ANTIOXIDANT ACTIVITY; ANTIOXIDANT ASSAY; ARTICLE; DRUG IDENTIFICATION; DRUG ISOLATION; ENZYME ACTIVITY; ENZYME INHIBITION; FACTORIAL DESIGN; FRACTIONATION; MOLECULAR WEIGHT; NONHUMAN; PH; PHASEOLUS VULGARIS; PINTO BEAN; PROTEIN ISOLATION; TEMPERATURE; THERMOSTABILITY; ULTRAFILTRATION; ANTAGONISTS AND INHIBITORS; CHEMISTRY; ISOLATION AND PURIFICATION; METABOLISM; MOLECULAR GENETICS; PHASEOLUS; TANDEM MASS SPECTROMETRY;

PHASEOLUS VULGARIS;

ALPHA-AMYLASES; AMINO ACID SEQUENCE; ANTIOXIDANTS; CHEMICAL FRACTIONATION; HYDROGEN-ION CONCENTRATION; MOLECULAR SEQUENCE DATA; PEPTIDES; PHASEOLUS; TANDEM MASS SPECTROMETRY; TEMPERATURE;

EID: 84930965533     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.05.120     Document Type: Article

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