期刊
FOOD CHEMISTRY
卷 354, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.129473
关键词
Alternative sources; Antidiabetic; Bioactive peptides; Bioactivity; Protein hydrolysate; Vegetable
资金
- Spanish Ministry of Science, Innovation and Universities [CTQ2017-87076-R]
This study focused on enzymatically hydrolysing seven vegetable proteins to obtain peptides with DPP-IV inhibitory activity. The most bioactive peptides were identified from soy, quinoa, and lupine proteins using mass spectrometry. Peptides from these vegetable protein sources show potential as DPP-IV inhibitors for functional food applications.
Vegetable proteins are appearing as a sustainable source for human consumption. Food-derived peptides are an important field of research in terms of bioactive molecules. In this study, seven vegetable proteins were enzymatically hydrolysed following an optimised treatment (sequential hydrolysis with subtilisin-trypsinflavourzyme) to obtain dipeptidyl peptidase IV (DPP-IV) inhibitory peptides. Hydrolysates were fractionated by size exclusion chromatography and, from the most bioactive fractions (corresponding to Glycine max, Chenopodium quinoa and Lupinus albus proteins); peptides responsible for this bioactivity were identified by mass spectrometry. Peptides with adequate molecular features and based on in silico analysis were proposed as DPP-IV inhibitors from soy (EPAAV) lupine (NPLL), and quinoa (APFTVV). These vegetable protein sources are adequate to obtain protein hydrolysates for functional food.
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