Physico-chemical properties, antioxidant activities and angiotensin-I converting enzyme inhibitory of protein hydrolysates from Mung bean (Vigna radiate)

Food Chemistry

Volumn 270, Issue , 2019, Pages 243-250

  Xie, Jianhua ^a,b   Du, Mengxia ^a   Shen, Mingyue ^a   Wu, Ting ^a   Lin, Lihua ^a,c  

^a NANCHANG UNIVERSITY   (China)

^b PURDUE UNIVERSITY   (United States)

^c Environment and Food Engineering School   (China)

Author keywords

ACE inhibitory activity; Amino acid; Antioxidant activity; Hydrolysates; Mung bean protein; Secondary structure

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; ENZYMES; FUNCTIONAL MATERIALS; HYDROLYSIS; TRICHLOROACETIC ACID;

ACE-INHIBITORY ACTIVITY; ANTI-OXIDANT ACTIVITIES; HYDROLYSATES; MUNG-BEAN PROTEINS; SECONDARY STRUCTURES;

PLANTS (BOTANY);

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALANINE; ARGININE; ASPARTIC ACID; CYSTEINE; DIPEPTIDYL CARBOXYPEPTIDASE; FERROUS ION; GLUTAMIC ACID; GLUTAMINE; HISTIDINE; HYDROXYL RADICAL; ISOLEUCINE; LEUCINE; LYSINE; METHIONINE; NITROGEN; PHENYLALANINE; PROLINE; PROTEIN HYDROLYSATE; SERINE; SUBTILISIN; SUPEROXIDE; THREONINE; TRICHLOROACETIC ACID; TYROSINE; VALINE; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; PEPTIDE;

ALPHA HELIX; AMINO ACID COMPOSITION; ANTIOXIDANT ACTIVITY; ARTICLE; BETA SHEET; CONTROLLED STUDY; ENZYME INHIBITION; FRACTIONATION; HYDROLYSIS; HYDROPHOBICITY; IC50; IN VITRO STUDY; IRON CHELATION; MOLECULAR WEIGHT; MUNG BEAN; NONHUMAN; PHYSICAL CHEMISTRY; PROTEIN SECONDARY STRUCTURE; ULTRAFILTRATION; CHEMISTRY; ENZYMOLOGY; FABACEAE; METABOLISM; VIGNA;

ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; FABACEAE; HYDROLYSIS; PEPTIDES; PEPTIDYL-DIPEPTIDASE A; PROTEIN HYDROLYSATES; VIGNA;

EID: 85050141331     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.07.103     Document Type: Article

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