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Enzymatic Pea Protein Hydrolysates Are Active Trypsin and Chymotrypsin Inhibitors
In this work, we report the potency of enzymatic hydrolysates of pea proteins against trypsin and chymotrypsin. Pea protein concentrate was digested with each of alcalase, chymotrypsin, pepsin, and trypsin, followed by membrane separation of the protein hydrolysates into peptide fractions (<1, 1–...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2019
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6616451/ https://www.ncbi.nlm.nih.gov/pubmed/31185637 http://dx.doi.org/10.3390/foods8060200 |