Improvement of the ACE-inhibitory and DPPH radical scavenging activities of soya protein hydrolysates through pepsin pretreatment

International Journal of Food Science and Technology

Volumn 50, Issue 10, 2015, Pages 2175-2182

  Zhang, Yuanhong ^a,b   Sun, Weizheng ^a   Zhao, Mouming ^a,b   Su, Guowan ^a   Ning, Zhengxiang ^a   Sun Waterhouse, Dongxiao ^a,c  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center   (China)

^c UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

ACE inhibitory activity; DPPH radical scavenging activity; Mean particle size; Pepsin pretreatment; Surface hydrophobicity; Zeta potential

Indexed keywords

HYDROLYSIS; HYDROPHOBICITY; PROTEINS; ZETA POTENTIAL;

ACE-INHIBITORY ACTIVITY; DPPH RADICAL SCAVENGING ACTIVITIES; MEAN PARTICLE SIZE; PRE-TREATMENT; SURFACE HYDROPHOBICITY;

PARTICLE SIZE;

EID: 84941740659     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12856     Document Type: Article

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