Partial Purification and Characterization of Bioactive Peptides from Cooked New Zealand Green-Lipped Mussel (Perna canaliculus) Protein Hydrolyzates

Proteins from fresh New Zealand green-lipped mussels were hydrolyzed for 240 min using pepsin and alcalase. The extent of the hydrolysis, antioxidant, antimicrobial, and angiotensin-converting enzyme (ACE) inhibitory activities of each protein hydrolysate were investigated. Peptides obtained from pe...

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Detalles Bibliográficos
Autores principales: Jayaprakash, Ramya, Perera, Conrad O.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404561/
https://www.ncbi.nlm.nih.gov/pubmed/32635431
http://dx.doi.org/10.3390/foods9070879

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404561/
https://www.ncbi.nlm.nih.gov/pubmed/32635431
http://dx.doi.org/10.3390/foods9070879

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