Generation of bioactive peptides from lentil protein: degree of hydrolysis, antioxidant activity, phenol content, ACE-inhibitory activity, molecular weight, sensory, and functional properties
Amir Rezvankhah, Mohammad Saeid Yarmand, Babak Ghanbarzadeh, Homaira Mirzaee
Topics & Concepts
ChemistryHydrolysisChromatographyEnzymatic hydrolysisUmamiGel permeation chromatographySweetnessTasteFood scienceBiochemistryOrganic chemistryPolymerProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animalsMeat and Animal Product Quality