Effects of heat and pH treatments and in vitro digestion on the biological activity of protein hydrolysates of Amaranthus hypochondriacus L. grain

Journal of Food Science and Technology

Volumn 53, Issue 12, 2016, Pages 4298-4307

  Lopez Sanchez J ^a   Ponce Alquicira, E ^a   Pedroza Islas, R ^b   de la Pena Diaz A ^c   Soriano Santos, J ^a  

^a DEPARTAMENTO DE QUÍMICA   (Mexico)

^b UNIVERSIDAD IBEROAMERICANA   (Mexico)

^c UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

Author keywords

ACE inhibition; Amaranth; Antithrombotic activity; DPP IV inhibition; Hydrolysate

Indexed keywords

BIOLOGICAL MATERIALS; ENZYME ACTIVITY; ENZYME INHIBITION; HEAT TREATMENT; HYDROLYSIS; PH EFFECTS; PROTEINS;

ACE INHIBITION; AMARANTH; ANGIOTENSIN I-CONVERTING ENZYME-INHIBITORY ACTIVITIES; ANTI-THROMBOTIC ACTIVITIES; DIPEPTIDYL PEPTIDASE IV; EFFECTS OF TEMPERATURE; HYDROLYSATE; INHIBITION OF PLATELET AGGREGATION;

BIOACTIVITY;

EID: 85006371655     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-016-2428-0     Document Type: Article

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