Study on the antioxidant activity of peptides from soybean meal by fermentation based on the chemical method and AAPH‐induced oxidative stress

Preparation and antioxidant activities of soybean peptides using solid fermentation to decrease the content of trypsin inhibitor (TI) and antigen protein were investigated in this study. The results showed the optimal fermentation conditions were as follows: fermentation time 48 h, the ratio of mate...

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Detalles Bibliográficos
Autores principales: Ma, JuanJuan, Su, Keying, Chen, Meimei, Wang, Shuo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10563698/
https://www.ncbi.nlm.nih.gov/pubmed/37823157
http://dx.doi.org/10.1002/fsn3.3612

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10563698/
https://www.ncbi.nlm.nih.gov/pubmed/37823157
http://dx.doi.org/10.1002/fsn3.3612

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