Bioactive properties of peptides obtained from Argentinian defatted soy flour protein by Corolase PP hydrolysis.

@article{Coscueta2016BioactivePO,
  title={Bioactive properties of peptides obtained from Argentinian defatted soy flour protein by Corolase PP hydrolysis.},
  author={Ezequiel R Coscueta and Maria Manuela Amorim and Glenise B Voss and Bibiana Beatriz Nerli and Guillermo A. do Pico and Manuela E. Pintado},
  journal={Food chemistry},
  year={2016},
  volume={198},
  pages={36-44}
}
Enzymatic hydrolysis of soybean meal protein isolate (SPI) obtained under two temperature conditions with Corolase PP was studied, assessing the impact of hydrolysis on potential antioxidant and antihypertensive activities. The protein was isolated from soybean meal under controlled conditions of time and temperature (70 °C, 1h; 90 °C, 30 min). Degree of hydrolysis assessed the progress of hydrolysis at different sampling times. For hydrolysates the antioxidant and angiotensin-converting-enzyme… CONTINUE READING