Antihypertensive and free radical scavenging properties of enzymatic rapeseed protein hydrolysates.

  title={Antihypertensive and free radical scavenging properties of enzymatic rapeseed protein hydrolysates.},
  author={Rong He and Adeola M Alashi and Sunday A. Malomo and Abraham T. Girgih and Dongfang Chao and Xingrong Ju and Rotimi E Aluko},
  journal={Food chemistry},
  volume={141 1},
In this study, rapeseed protein isolate (RPI) was digested with various proteases to produce rapeseed protein hydrolysates (RPHs), which were then separated into different peptide fractions (<1, 1-3, 3-5, and 5-10kDa) by membrane ultrafiltration. Membrane fractionation showed that peptides with sizes <3 kDa had significantly (p<0.05) reduced surface hydrophobicity when compared to the RPHs and peptide fractions with sizes >3 kDa. In contrast, the <3 kDa peptides showed significantly (p<0.05… CONTINUE READING
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