Impact of in vitro gastrointestinal digestion on peptide profile and bioactivity of cooked and non-cooked oat protein concentrates

Oat (Avena sativa) is one of the most cultivated and consumed cereals worldwide. Recognized among cereals for its high protein content (12%–24%), it makes it an excellent source of bioactive peptides, which could be modified during processes such as heating and gastrointestinal digestion (GID). This...

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Detalles Bibliográficos
Autores principales: Sánchez-Velázquez, Oscar Abel, Cuevas-Rodríguez, Edith Oliva, Mondor, Martin, Ribéreau, Sabine, Arcand, Yves, Mackie, Alan, Hernández-Álvarez, Alan Javier
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7957154/
https://www.ncbi.nlm.nih.gov/pubmed/33748776
http://dx.doi.org/10.1016/j.crfs.2021.02.003

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7957154/
https://www.ncbi.nlm.nih.gov/pubmed/33748776
http://dx.doi.org/10.1016/j.crfs.2021.02.003

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