Thermoase-hydrolysed pigeon pea protein and its membrane fractions possess in vitro bioactive properties (antioxidative, antihypertensive, and antidiabetic).
angiotensin converting enzyme
antioxidant
membrane ultrafiltration
pigeon pea
thermoase
α-amylase
α-glucosidase
Journal
Journal of food biochemistry
ISSN: 1745-4514
Titre abrégé: J Food Biochem
Pays: United States
ID NLM: 7706045
Informations de publication
Date de publication:
03 2021
03 2021
Historique:
revised:
24
06
2020
received:
30
03
2020
accepted:
20
07
2020
pubmed:
11
8
2020
medline:
9
7
2021
entrez:
11
8
2020
Statut:
ppublish
Résumé
Enzymatic hydrolysis can liberate bioactive peptides from protein materials, thus, pigeon pea was hydrolysed using thermoase. Crude hydrolysate (PPHT) was subjected to ultrafiltration using different molecular weight cutoffs to collect <1, 1-3, 3-5, 5-10, and >10 kDa peptide fractions. Fractions were analysed for in vitro antioxidative, antihypertensive, and antidiabetic properties. The peptide fractions had stronger DPPH
Substances chimiques
Angiotensin-Converting Enzyme Inhibitors
0
Antihypertensive Agents
0
Antioxidants
0
Hypoglycemic Agents
0
Pea Proteins
0
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
e13429Informations de copyright
© 2020 Wiley Periodicals LLC.
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