Characterization of ACE inhibitory and antioxidant peptides in yak and cow milk hard chhurpi cheese of the Sikkim Himalayan region

In this study, simulated in vitro GI digestion of the Himalayan hard chhurpi cheese resulted in the increase of hydrolyzed protein content, antioxidant and ACE-inhibitory activities. LC-MS/MS-based peptidomics revealed a total of 1473 peptides in the samples originating from different milk proteins,...

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Detalles Bibliográficos
Autores principales: Abedin, Md Minhajul, Chourasia, Rounak, Chiring Phukon, Loreni, Singh, Sudhir P., Kumar Rai, Amit
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Article(s) from the Special Issue on Novel proteins and peptides for human consumption: sources, chemistry and function by Dr. González-Córdova and Dr. Sáyago-Ayerdi
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9039942/
https://www.ncbi.nlm.nih.gov/pubmed/35499015
http://dx.doi.org/10.1016/j.fochx.2022.100231

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9039942/
https://www.ncbi.nlm.nih.gov/pubmed/35499015
http://dx.doi.org/10.1016/j.fochx.2022.100231

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