Relation of amino acid composition, hydrophobicity, and molecular weight with antidiabetic, antihypertensive, and antioxidant properties of mixtures of corn gluten and soy protein hydrolysates

New mixed Alcalase‐hydrolysates were developed using corn gluten meal (CP) and soy protein (SP) hydrolysates, namely CPH, SPH, SPH30:CPH70, SPH70:CPH30, and SPH50:CPH50. Amino acid profile, surface hydrophobicity (H (0)), molecular weight (MW) distribution, antioxidant activity, angiotensin‐converti...

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Detalles Bibliográficos
Autores principales: Mirzaee, Homaira, Ahmadi Gavlighi, Hassan, Nikoo, Mehdi, Udenigwe, Chibuike C., Khodaiyan, Faramarz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10003021/
https://www.ncbi.nlm.nih.gov/pubmed/36911847
http://dx.doi.org/10.1002/fsn3.3160

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10003021/
https://www.ncbi.nlm.nih.gov/pubmed/36911847
http://dx.doi.org/10.1002/fsn3.3160

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