6533b7d1fe1ef96bd125d6ae

RESEARCH PRODUCT

Production and Characterization of Medium-Sized and Short Antioxidant Peptides from Soy Flour-Simulated Gastrointestinal Hydrolysate.

Andrea CerratoSusy PiovesanaAldo LaganàAldo LaganàAnna Laura CapriottiAngela Michela Immacolata MontoneCarmela Maria MontoneSara Elsa AitaRosanna CapparelliPaola CuomoChiara Cavaliere

subject

peptidomicAntioxidantPhysiologymedicine.medical_treatmentClinical BiochemistryeducationPeptideRM1-950Fractionationantioxidative activity; bioactive peptides; mass spectrometry; peptidomics; soybean01 natural sciencesBiochemistryHydrolysateArticle0404 agricultural biotechnologymedicineDatabase search enginesoybeanMolecular Biologymass spectrometrychemistry.chemical_classification010401 analytical chemistryantioxidative activitypeptidomicsfood and beverages04 agricultural and veterinary sciencesCell Biology040401 food sciencehumanities0104 chemical sciencesAmino acidBiochemistrychemistrybioactive peptideGlycineTherapeutics. Pharmacologybioactive peptidesSoy flour

description

Soybeans (Glycine max) are an excellent source of dietary proteins and peptides with potential biological activities, such as antihypertensive, anti-cholesterol, and antioxidant activity

yearjournalcountryeditionlanguage
2021-05-06Antioxidants (Basel, Switzerland)
10.3390/antiox10050734https://pubmed.ncbi.nlm.nih.gov/34066600