Effect of Protease Type and Peptide Size on the In Vitro Antioxidant, Antihypertensive and Anti-Diabetic Activities of Eggplant Leaf Protein Hydrolysates

Effect of Protease Type and Peptide Size on the In Vitro Antioxidant, Antihypertensive and Anti-Diabetic Activities of Eggplant Leaf Protein Hydrolysates

<i>Solanum macrocarpon</i> (eggplant) leaf protein isolate (ELI) was hydrolyzed using four different enzymes to produce hydrolysates from alcalase (AH), chymotrypsin (CH) pepsin (PH) and trypsin (TH). CH had an overall stronger antioxidant property and was separated using ultrafiltration...

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Bibliographic Details
Main Authors: Akinsola A. Famuwagun, Adeola M. Alashi, Saka O. Gbadamosi, Kehinde A. Taiwo, Durodoluwa Oyedele, Odunayo C. Adebooye, Rotimi E. Aluko
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Foods
Subjects:
antioxidant
enzyme inhibition
leaf protein
<i>Solanum macrocarpon</i>
protein hydrolysate
membrane ultrafiltration
Online Access:https://www.mdpi.com/2304-8158/10/5/1112

Internet

https://www.mdpi.com/2304-8158/10/5/1112

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