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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...
Autores principales: | Mirzaee, Homaira, Ahmadi Gavlighi, Hassan, Nikoo, Mehdi, Udenigwe, Chibuike C., Khodaiyan, Faramarz |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2022
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Materias: | |
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 |
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