| Autor: |
Arturo, Intiquilla, Karim, Jiménez-Aliaga, Fanny, Guzmán, Claudio A, Alvarez, Amparo I, Zavaleta, Víctor, Izaguirre, Blanca, Hernández-Ledesma |
| Rok vydání: |
2018 |
| Předmět: |
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| Zdroj: |
Journal of the science of food and agriculture. 99(5) |
| ISSN: |
1097-0010 |
| Popis: |
Oxidative reactions are responsible for the changes in quality during food processing and storage. Oxidative stress is also involved in multiple chronic diseases, such as cardiovascular and neurodegenerative disorders, diabetes, cancer, and aging. The consumption of dietary antioxidants has been demonstrated to help to reduce the oxidative damage in both the human body and food systems. In this study, the potential of Erythrina edulis (pajuro) protein as source of antioxidant peptides was evaluated.Pajuro protein concentrate hydrolyzed by alcalase for 120 min showed potent ABTSThe sequences identified represent an important advance in the molecular characterization of the pajuro protein, demonstrating its potential as a source of antioxidant peptides for food and nutraceutical applications. © 2018 Society of Chemical Industry. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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