Ultrasonication coupled to enzymatic hydrolysis of soybean okara proteins for producing bioactive and bioavailable peptides

Ultrasonication coupled to enzymatic hydrolysis of soybean okara proteins for producing bioactive and bioavailable peptides

This work was aimed to explore the antioxidative properties, bioavailability and the safety of bioactive peptides obtained by the enzymatic hydrolysis of ultrasound-treated (UO) and untreated (nUO) soybean okara proteins. Particularly, the peptidomic profiles of both hydrolysates were examined using...

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Bibliographic Details
Main Authors: Lorenza d’Adduzio, Melissa Fanzaga, Anna Laura Capriotti, Enrico Taglioni, Giovanna Boschin, Aldo Laganà, Lukas Rueller, Josef Robert, Antje van Gemmern, Carlotta Bollati, Carmen Lammi
Format: Article
Language:English
Published: Elsevier 2024-01-01
Series:Current Research in Food Science
Subjects:
Angiotensin-converting enzyme (ACE)
Antioxidant activity
Bioactive peptides
Dipeptidyl peptidase-IV (DPP-IV)
Okara
Peptide bioavailability
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927124002454
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