Identification and Characterization of Topoisomerase II Inhibitory Peptides from Soy Protein Hydrolysates

2008 ◽  
Vol 56 (15) ◽  
pp. 6267-6277 ◽  
Author(s):  
Wenyi Wang ◽  
Sanjeewa G. Rupasinghe ◽  
Mary A. Schuler ◽  
Elvira Gonzalez de Mejia
Keyword(s):  
Soy Protein ◽  
Topoisomerase Ii ◽  
Protein Hydrolysates ◽  
Inhibitory Peptides ◽  
Soy Protein Hydrolysates ◽  
Identification And Characterization

Partial Characterization of Ultrafiltrated Soy Protein Hydrolysates with Antioxidant and Free Radical Scavenging Activities

2013 ◽  
Vol 78 (8) ◽  
pp. C1152-C1158 ◽  
Author(s):  
Edgar I. Jiménez-Ruiz ◽  
Ana M. Calderón de la Barca ◽  
Rogerio R. Sotelo-Mundo ◽  
Guillermo E. Arteaga-Mackinney ◽  
Martin Valenzuela-Melendez ◽  
...  
Keyword(s):  
Free Radical ◽  
Soy Protein ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Protein Hydrolysates ◽  
Partial Characterization ◽  
Soy Protein Hydrolysates ◽  
Free Radical Scavenging Activities

scholarly journals Identification and Characterization of Novel Antioxidant Protein Hydrolysates from Kiwicha (Amaranthus caudatus L.)

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 645
Author(s):  
Sergio Montserrat-de la Paz ◽  
Alicia Martinez-Lopez ◽  
Alvaro Villanueva-Lazo ◽  
Justo Pedroche ◽  
Francisco Millan ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Reducing Power ◽  
Protein Isolate ◽  
Protein Hydrolysates ◽  
Antioxidant Peptides ◽  
Amaranthus Caudatus ◽  
Intact Proteins ◽  
Identification And Characterization

Kiwicha (Amaranthus caudatus) is considered one of the few multipurpose pseudocereals for its potential use not only as a source of nutrients and fiber but also for its bioactive compounds. In recent years, antioxidant peptides are commonly used as functional ingredient of food. Herein, a kiwicha protein isolate (KPI), obtained from kiwicha defatted flour (KDF), was hydrolyzed by Bioprotease LA 660, a food-grade endoprotease, under specific conditions. The resulting kiwicha protein hydrolysates (KPHs) were chemically characterized and their digestibility and antioxidant capacity were evaluated by in vitro cell-free experiments owing to their measure of capacity to sequester DPPH free radical and reducing power. KPHs showed higher digestibility and antioxidant capacity than intact proteins into KPI. Therefore, the results shown in this study indicate that KPHs could serve as an adequate source of antioxidant peptides, representing an effective alternative to the generation of functional food.

Production of antioxidant soy protein hydrolysates by sequential ultrafiltration and nanofiltration

2013 ◽  
Vol 429 ◽  
pp. 81-87 ◽  
Author(s):  
Sahan Ranamukhaarachchi ◽  
Lena Meissner ◽  
Christine Moresoli
Keyword(s):  
Soy Protein ◽  
Protein Hydrolysates ◽  
Soy Protein Hydrolysates

Intracerebroventricular Administration of Soy Protein Hydrolysates Reduces Body Weight without Affecting Food Intake in Rats

2007 ◽  
Vol 63 (1) ◽  
pp. 41-46 ◽  
Author(s):  
Nerissa Vaughn ◽  
Anthony Rizzo ◽  
Dolores Doane ◽  
J. Lee Beverly ◽  
Elvira Gonzalez de Mejia
Keyword(s):  
Body Weight ◽  
Food Intake ◽  
Soy Protein ◽  
Protein Hydrolysates ◽  
Intracerebroventricular Administration ◽  
Soy Protein Hydrolysates
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