Enzymatic hydrolysis using bacterial cultures as a novel method for obtaining antioxidant peptides from brewers' spent grain
Dominika Ciurko, Wojciech Łaba, Barbara Żarowska, Tomasz Janek
Abstract
post-cultured media displayed the highest activity, respectively 1291.97 and 1621.31 μM TEAC per g for ABTS, 188.89 and 160.93 μM TEAC per g for DPPH, and 248.81 and 284.08 μM TEAC per g for the FRAP method.
Topics & Concepts
HydrolysisEnzymeEnzymatic hydrolysisAntioxidantFood scienceChemistryBiochemistryChromatographyProtein Hydrolysis and Bioactive PeptidesEnzyme Production and CharacterizationMicrobial Metabolites in Food Biotechnology