Bioactive properties of Agaricus bisporus and Terfezia claveryi proteins hydrolyzed by gastrointestinal proteases

Autor:	Mohammad Reza Ehsani, Parisa Farzaneh, Anousheh Sharifan, Morteza Khanahamadi
Rok vydání:	2018
Předmět:	chemistry.chemical_classification Terfezia claveryi Proteases animal structures Blanching fungi 04 agricultural and veterinary sciences Antimicrobial 040401 food science Hydrolysis 0404 agricultural biotechnology Enzyme chemistry Food science Agaricus bisporus Food Science
Zdroj:	LWT. 91:322-329
ISSN:	0023-6438
DOI:	10.1016/j.lwt.2018.01.044
Popis:	The proteins of Terfezia claveryi and Agaricus bisporus were hydrolyzed by gastrointestinal enzymes. The degree of hydrolysis, type of enzymes and mushrooms, and blanching as pretreatment influenced the bioactivity properties of produced peptides. Some produced peptides from both mushrooms had more antioxidative and antimicrobial activity than their respective initial proteins (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::91d565f9d99b5a6af50905a9ef0c0023 https://doi.org/10.1016/j.lwt.2018.01.044 Zobrazit plný text záznamu Full Text from ScienceDirect