Identification and evaluation of antioxidant peptides from highland barley distiller's grains protein hydrolysate assisted by molecular docking

Identification and evaluation of antioxidant peptides from highland barley distiller's grains protein hydrolysate assisted by molecular docking

[Display omitted] •Highland barley distiller's grains protein hydrolysate had antioxidant activity.•Fraction with molecular weight

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Veröffentlicht in:Food chemistry 2024-02, Vol.434, p.137441-137441, Article 137441
Hauptverfasser: Chen, Lihua, Chen, Shaohua, Rong, Yuzhi, Zeng, Wenhua, Hu, Zhenkang, Ma, Xia, Feng, Shengbao
Format: Artikel
Sprache:eng
Schlagworte:
Antioxidant activity
barley
food chemistry
free radicals
Highland barley distiller's grains
hydrogen
hydrolysates
hydroxyl radicals
In silico analysis
Molecular docking
Peptide synthesis
peptides
protein hydrolysates
proteinases
ultrafiltration
ultrasonics
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Zusammenfassung:[Display omitted] •Highland barley distiller's grains protein hydrolysate had antioxidant activity.•Fraction with molecular weight
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.137441