Functional and Bioactive Properties of Wheat Protein Fractions: Impact of Digestive Enzymes on Antioxidant, α-Amylase, and Angiotensin-Converting Enzyme Inhibition Potential

This research aimed to determine the biofunctional properties of wheat flour (WF) protein fractions and modifications to the antioxidant, anti-α-amylase and anti-angiotensin-I converting enzyme (ACE) activities induced by the action of digestive endopeptidases in vitro. A molecular characterization...

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Detalles Bibliográficos
Autores principales: Gammoh, Sana, Alu’datt, Muhammad H., Alhamad, Mohammad N., Tranchant, Carole C., Rababah, Taha, Al-U’datt, Doa’a, Hussein, Neveen, Alrosan, Mohammad, Tan, Thuan-Chew, Kubow, Stan, Alzoubi, Haya, Almajwal, Ali
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10459969/
https://www.ncbi.nlm.nih.gov/pubmed/37630264
http://dx.doi.org/10.3390/molecules28166012

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10459969/
https://www.ncbi.nlm.nih.gov/pubmed/37630264
http://dx.doi.org/10.3390/molecules28166012

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