Antioxidant activity of pea protein hydrolysates produced by batch fermentation with lactic acid bacteria

Autor:	Stanisavljević Nemanja S., Vukotić Goran N., Pastor Ferenc T., Sužnjević Desanka, Jovanović Živko S., Strahinić Ivana D., Fira Đorđe A., Radović Svetlana S.
Jazyk:	angličtina
Rok vydání:	2015
Předmět:	Pisum sativum L. pea protein hydrolysate Lactobacillus antioxidant peptides batch fermentation Biology (General) QH301-705.5
Zdroj:	Archives of Biological Sciences, Vol 67, Iss 3, Pp 1033-1042 (2015)
Druh dokumentu:	article
ISSN:	0354-4664 1821-4339 15013006
DOI:	10.2298/ABS150130066S
Popis:	Nine Lactobacillus strains known for surface proteinase activity were chosen from our collection and tested for their ability to grow in pea seed protein-based medium, and to hydrolyze purified pea proteins in order to produce peptides with antioxidant (AO) activity. Two strains, Lactobacillus rhamnosus BGT10 and Lactobacillus zeae LMG17315, exhibited strong proteolytic activity against pea proteins. The AO activity of the pea hydrolysate fraction, MW
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/0d7d1cebbc1f4f0886d6b3b2f6e5218e Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF