A Two-Stage Enzymolysis Method and Its Application in Exerting Antioxidant Activity of Walnut Protein.

antioxidant activity in vitro limited enzymolysis in vitro simulated gastrointestinal digestion in vivo verification walnut protein

Journal

Frontiers in nutrition
ISSN: 2296-861X
Titre abrégé: Front Nutr
Pays: Switzerland
ID NLM: 101642264

Informations de publication

Date de publication:
2022
Historique:
received: 04 03 2022
accepted: 16 03 2022
entrez: 2 5 2022
pubmed: 3 5 2022
medline: 3 5 2022
Statut: epublish

Résumé

Traditional enzymolysis method for producing bioactive peptides does not consider the utilization of digestive enzymes in the human gastrointestinal tract, leading to the possibility of excessive hydrolysis and higher production cost. Therefore, a two-stage enzymolysis method was established in this study based on

Identifiants

pubmed: 35495928
doi: 10.3389/fnut.2022.889434
pmc: PMC9046995
doi:

Types de publication

Journal Article

Langues

eng

Pagination

889434

Informations de copyright

Copyright © 2022 Liu, Chen, Zhu, Tian, Guo and Ma.

Déclaration de conflit d'intérêts

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

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Auteurs

Dandan Liu (D)

School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China.

Min Chen (M)

Laboratory Animal Research Center, Jiangsu University, Zhenjiang, China.

Junsong Zhu (J)

School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China.

Weijie Tian (W)

School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China.

Yiting Guo (Y)

School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China.

Haile Ma (H)

School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China.

Classifications MeSH