Identification of antidiabetic peptides derived from in silico hydrolysis of three ancient grains: Amaranth, Quinoa and Chia
Francisco Valenzuela Zamudio, Sergio Hidalgo‐Figueroa, Rolffy Ortíz‐Andrade, Alan Javier Hernández‐Álvarez, Maira Rubí Segura Campos
Topics & Concepts
AmaranthChemistryDigestion (alchemy)In silicoFood scienceHydrolysisMaltaseBiochemistryAmaranthaceaeEnzymeSucraseAmylaseChromatographyBiologyBotanyGeneProtein Hydrolysis and Bioactive PeptidesSeed and Plant BiochemistryConsumer Attitudes and Food Labeling