Effect of enzymatic hydrolysis on bioactive properties and allergenicity of cricket (Gryllodes sigillatus) protein

Food Chemistry

Volumn 262, Issue , 2018, Pages 39-47

  Hall, Felicia ^a   Johnson, Philip E ^b   Liceaga, Andrea ^a  

^a PURDUE UNIVERSITY   (United States)

^b UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

ACE inhibition; Allergenicity; Antioxidant; Bioactive properties; Cricket protein hydrolysates; DPP IV inhibition

Indexed keywords

ALLERGENS; ANTIOXIDANTS; BIOACTIVITY; ENZYME ACTIVITY; ENZYME INHIBITION; PEPTIDES;

ACE INHIBITION; ALLERGENICITY; ANGIOTENSIN-CONVERTING ENZYME; ANTI-OXIDANT ACTIVITIES; BIOACTIVE PROPERTIES; GASTROINTESTINAL DIGESTION; PROTEIN HYDROLYSATE; SUSTAINABLE PRODUCTION;

ENZYMATIC HYDROLYSIS;

DIPEPTIDYL CARBOXYPEPTIDASE; DIPEPTIDYL PEPTIDASE IV; PROTEIN HYDROLYSATE; SUBTILISIN; TROPOMYOSIN;

ABTS RADICAL SCAVENGING ASSAY; ALLERGENICITY; ANTIOXIDANT ACTIVITY; ARTICLE; COMPARATIVE STUDY; CROSS REACTION; DPPH RADICAL SCAVENGING ASSAY; ENSIFERA; ENZYME ACTIVITY; ENZYME INHIBITION; FERRIC REDUCING ANTIOXIDANT POWER ASSAY; GRYLLODES SIGILLATUS; HEAT TREATMENT; HYDROLYSIS; IMMUNOBLOTTING; IN VITRO STUDY; MINIMUM INHIBITORY CONCENTRATION; MOLECULAR WEIGHT; NONHUMAN; PASTEURIZATION; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CONTENT; PROTEIN DENATURATION;

EID: 85046139656     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.04.058     Document Type: Article

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