Antidiabetic bio-peptides of soft and hard wheat glutens.

Mousavi, Babak; Azizi, Mohammad-Hossein; Abbasi, Soleiman

Mousavi, Babak; Azizi, Mohammad-Hossein; Abbasi, Soleiman.

Afiliación

Mousavi B; Department of Food Science & Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran.
Azizi MH; Department of Food Science & Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran.
Abbasi S; Department of Food Science & Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran.

Food Chem (Oxf) ; 4: 100104, 2022 Jul 30.

Article en En | MEDLINE | ID: mdl-35480228

Palabras clave

Amino acid composition; Antidiabetic; DPPIV, dipeptidyl peptidase-4; F1, (WGSH<1kDa); F2, (WGSH 110 kDa); F3, (WGSH 10100 kDa); F4, (WGSH>100kDa); Gluten; HMW, high molecular weight; Hydrolysates; Kiwifruit; LMW, low molecular weight; MWCOs, molecular weight cut-offs; PBS, phosphate buffer saline; SDS-PAGE, sodium dodecyl sulfate-polyacrylamide gel; SGLYH, hard wheat gliadin hydrolysate; SGUTH, hard wheat glutenin hydrolysate; UF, Ultrafiltration membranes; WGLYH, soft wheat gliadin hydrolysate; WGSH, Wheat gluten subunit hydrolysate; WGSH, wheat gluten subunit hydrolysate; WGUTH, soft wheat glutenin hydrolysate

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem (Oxf) Año: 2022 Tipo del documento: Article País de afiliación: Irán Pais de publicación: Reino Unido

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