Comparison of alcalase- and pepsin-treated oilseed protein hydrolysates – experimental validation of predicted antioxidant, antihypertensive and antidiabetic properties

Han, R, Hernández Álvarez, AJ, Maycock, J et al. (2 more authors) (2021) Comparison of alcalase- and pepsin-treated oilseed protein hydrolysates – experimental validation of predicted antioxidant, antihypertensive and antidiabetic properties. Current Research in Food Science. ISSN 2665-9271

Abstract

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Authors/Creators:
Keywords: antioxidant; antidiabetic; antihypertensive; angiotensin converting enzyme; diabetes; dipeptidyl peptidase IV; α-glucosidase; hypertension; oxidative stress; in silico prediction; in vitro validation; oilseeds
Dates:
  • Published (online): 6 March 2021
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Nutrition and Public Health (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 17 Mar 2021 16:27
Last Modified: 17 Mar 2021 16:27
Status: Published online
Publisher: Elsevier BV
Identification Number: https://doi.org/10.1016/j.crfs.2021.03.001

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