Biological conversion of red garlic (Allium sativum L) protein to bioactive peptides: ACE- DPP-IV inhibitory, and Techno-functional features

Biological conversion of red garlic (Allium sativum L) protein to bioactive peptides: ACE- DPP-IV inhibitory, and Techno-functional features

This study explores the impact of enzymolysis on the free amino acid content, techno-functional properties, free-radical scavenging, ACE, DPP-IV inhibition, iron-ion chelation and TBARS production in O/W emulsion stabilized with red garlic protein (RGP) and hydrolysates (RGPHs). The research reveals...

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Bibliographic Details
Main Authors: Zahra Akbarbaglu, Azin Nasrollah Zadeh, Mandana Tayefe, Roshanak Zolqadri, Atena Ramezani, Narges Mazloomi, Khashayar Sarabandi
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Applied Food Research
Subjects:
Red-garlic peptides
ACE-inhibitory
Techno-functional
Enzymolysis
Nutrition
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502224001616
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http://www.sciencedirect.com/science/article/pii/S2772502224001616

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