Characterization of antioxidant peptides from enzymatic hydrolysate of golden melon seeds protein

2021 ◽  
Author(s):  
Lihua Chen ◽  
Dongna Li ◽  
Chuchu Zhu ◽  
Yuzhi Rong ◽  
Wenhua Zeng
Keyword(s):  
Antioxidant Peptides ◽  
Enzymatic Hydrolysate ◽  
Melon Seeds

Purification and characterization of antioxidant peptides from enzymatic hydrolysate of mungbean protein

2020 ◽  
Vol 85 (6) ◽  
pp. 1735-1741
Author(s):  
Ji'an Xia ◽  
Hongdong Song ◽  
Kai Huang ◽  
Sen Li ◽  
Xiao Guan
Keyword(s):  
Antioxidant Peptides ◽  
Purification And Characterization ◽  
Enzymatic Hydrolysate

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.

The optimization of production and characterization of antioxidant peptides from protein hydrolysates of Agrocybe aegerita

LWT ◽  
2020 ◽  
Vol 134 ◽  
pp. 109987
Author(s):  
Rong Song ◽  
Tianxin Liang ◽  
Qian Shen ◽  
Jiahao Liu ◽  
Yujia Lu ◽  
...  
Keyword(s):  
Protein Hydrolysates ◽  
Antioxidant Peptides ◽  
Agrocybe Aegerita

Function and characterization of novel antioxidant peptides by fermentation with a wild Lactobacillus plantarum 60

LWT ◽  
2021 ◽  
Vol 135 ◽  
pp. 110162
Author(s):  
Li Chen ◽  
Yixin Hui ◽  
Tingting Gao ◽  
Guowei Shu ◽  
He Chen
Keyword(s):  
Lactobacillus Plantarum ◽  
Antioxidant Peptides
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