Bioactivity of Hydrolysates Obtained from Chicken Egg Ovalbumin Using Artichoke ( Cynara scolymus L.) Proteases

Bioactivity of Hydrolysates Obtained from Chicken Egg Ovalbumin Using Artichoke ( Cynara scolymus L.) Proteases

The aim of this work was to obtain chicken egg ovalbumin hydrolysates using aspartic proteinases present in extracts from the artichoke flower ( L.) and evaluate their antioxidant, antimicrobial, and angiotensin I-converting enzyme (ACE) inhibitory activity in vitro. Hydrolysis time and molecular we...

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Veröffentlicht in:Foods 2021-01, Vol.10 (2), p.246
Hauptverfasser: Bueno-Gavilá, Estefanía, Abellán, Adela, Girón-Rodríguez, Francisco, Cayuela, José María, Tejada, Luis
Format: Artikel
Sprache:eng
Schlagworte:
Amino acids
Angiotensin
Angiotensin I
angiotensin-I converting enzyme (ACE) inhibitor
Antiinfectives and antibacterials
Antimicrobial agents
antioxidant
Antioxidants
artichoke
Artichokes
bioactive peptide
Biological activity
Chelation
Chickens
Cynara scolymus
Enzymes
Equivalence
Food science
Hydrolysates
Hydrolysis
Molecular weight
Ovalbumin
Peptides
Peptidyl-dipeptidase A
Proteins
Scavenging
Vitamin E
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Zusammenfassung:The aim of this work was to obtain chicken egg ovalbumin hydrolysates using aspartic proteinases present in extracts from the artichoke flower ( L.) and evaluate their antioxidant, antimicrobial, and angiotensin I-converting enzyme (ACE) inhibitory activity in vitro. Hydrolysis time and molecular weight (
ISSN:2304-8158
2304-8158
DOI:10.3390/foods10020246