Antioxidant Potential of Mung Bean (Vigna radiata) Albumin Peptides Produced by Enzymatic Hydrolysis Analyzed by Biochemical and In Silico Methods

The objective of this study was to investigate the biochemical antioxidant potential of peptides derived from enzymatically hydrolyzed mung bean (Vigna radiata) albumins using an 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assay, a ferrous ion chelating assay and...

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Detalles Bibliográficos
Autores principales: Kusumah, Jennifer, Real Hernandez, Luis M., Gonzalez de Mejia, Elvira
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554906/
https://www.ncbi.nlm.nih.gov/pubmed/32899856
http://dx.doi.org/10.3390/foods9091241

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554906/
https://www.ncbi.nlm.nih.gov/pubmed/32899856
http://dx.doi.org/10.3390/foods9091241

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