Hypocholesterolaemic and antioxidant activities of chickpea (Cicer arietinum L.) protein hydrolysates
作者： María del Mar Yust , María del Carmen Millán-Linares , Juan María Alcaide-Hidalgo , Francisco Millán , Justo Pedroche
DOI: 10.1002/JSFA.5573
关键词: Antioxidant 、 Cholesterol 、 DPPH 、 Functional food 、 Solubility 、 Hydrolysate 、 Biochemistry 、 Chemistry 、 Proteases 、 Hydrolysis
摘要: … proteins, Arcan and Yemenicioglu4 reported an increase in free radical scavenging activity due to hydrolysis with pepsin whereas the antioxidant potential in oil-in-water emulsion …
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