Improvement of the Antioxidant Activity of Fenugreek Protein Isolates by Lactococcus lactis Fermentation

This study investigated the antioxidant capacity of fenugreek protein isolate and its improvement by Lc. lactis fermentation through bioactive peptides production and the effect of molecular weight variation on fenugreek fractions antioxidant activity. Fenugreek protein isolate showed a significant...

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Veröffentlicht in:	International journal of peptide research and therapeutics 2018-12, Vol.24 (4), p.499-509
Hauptverfasser:	Setti, Khaoula, Kachouri, Faten, Hamdi, Moktar
Format:	Artikel
Sprache:	eng
Schlagworte:	Amides Animal Anatomy Antioxidants Aromatic compounds Biochemistry Biomedical and Life Sciences Fermentation Food production Glutamic acid Glutamine Histidine Histology Hydrolysates Isoleucine Lactococcus lactis Leucine Life Sciences Lysine Molecular Medicine Molecular weight Morphology Peptides Pharmaceutical Sciences/Technology Pharmacology/Toxicology Polymer Sciences Proteins Serine
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