Antioxidant Potential of Mung Bean (<i>Vigna radiata</i>) Albumin Peptides Produced by Enzymatic Hydrolysis Analyzed by Biochemical and In Silico Methods.

Kusumah, Jennifer; Real Hernandez, Luis M; Gonzalez de Mejia, Elvira

Antioxidant Potential of Mung Bean (Vigna radiata) Albumin Peptides Produced by Enzymatic Hydrolysis Analyzed by Biochemical and In Silico Methods.

Kusumah, Jennifer; Real Hernandez, Luis M; Gonzalez de Mejia, Elvira.

Afiliação

Kusumah J; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.
Real Hernandez LM; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.
Gonzalez de Mejia E; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.

Foods ; 9(9)2020 Sep 04.

Article em En | MEDLINE | ID: mdl-32899856

Palavras-chave

Vigna radiata; albumin; albumin peptide; antioxidant peptide; bioactive peptide; in silico; mung bean; mung bean albumin; peptide sequencing

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Estados Unidos

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Estados Unidos