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Exploring the Antioxidant and Structural Properties of Black Bean Protein Hydrolysate and Its Peptide Fractions

A great deal of attention has been paid to charactering the protein hydrolysates prepared by enzymatic hydrolysis, while the influence of molecular weight (MW) distributions on the resultant hydrolysates remains unclear. This study aimed to explore the physicochemical and antioxidant characteristics...

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Detalles Bibliográficos
Autores principales:	Chen, Yin, Zheng, Zhaojun, Ai, Zixuan, Zhang, Yan, Tan, Chin Ping, Liu, Yuanfa
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2022
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9207475/ https://www.ncbi.nlm.nih.gov/pubmed/35734370 http://dx.doi.org/10.3389/fnut.2022.884537

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