Xanthan gum and pectin as beverage stabilizers reduce the digestive enzyme hydrolysis of antioxidant and antihypertensive peptides obtained from a brewery byproduct
Antonela G. Garzón, S. M. Pontoni, Gianfranco Mamone, Silvina R. Drago, Raúl E. Cian
Topics & Concepts
ChemistryABTSAntioxidantFood scienceXanthan gumPeptidePectinUltrafiltration (renal)ChromatographyEnzymatic hydrolysisHydrolysisPea proteinPolysaccharideEnzymeBiochemistryDPPHRheologyMaterials scienceComposite materialProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityProteins in Food Systems