Comparative study on structural, biological and functional activities of hydrolysates from Adzuki bean (Vigna angularis) and mung bean (Vigna radiata) protein concentrates using Alcalase and Flavourzyme
Zohreh Karami, Chutikarn Butkinaree, Yodying Yingchutrakul, Nattapon Simanon, Kiattisak Duangmal
Topics & Concepts
VignaHydrolysateChemistryPeptideAntioxidantABTSFood scienceEnzymeChromatographyBiochemistrySubstrate (aquarium)HydrolysisDPPHBotanyBiologyEcologyProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityInsect Utilization and Effects