Influence of mixed starters on the degradation of proteins and the formation of peptides with antioxidant activities in dry fermented sausages
Sign Up to like & getrecommendations! Published in 2020 at "Food Control"
DOI: 10.1016/j.foodcont.2020.107743
Abstract: Abstract This study aimed to investigate the influence of mixed starters (Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201) with a high protease activity on the degradation of proteins and the formation of peptides with antioxidant activities during… read more here.
Keywords: formation peptides; peptides antioxidant; influence mixed; mixed starters ... See more keywords
Peptides with antioxidant properties identified from casein, whey, and egg albumin hydrolysates generated by two novel fungal proteases
Sign Up to like & getrecommendations! Published in 2019 at "Preparative Biochemistry and Biotechnology"
DOI: 10.1080/10826068.2019.1566147
Abstract: Abstract There are many diseases linked to oxidative stress, including cancer. Importantly, endogenous antioxidants are insufficient to protect against this process. Peptides derived from food proteins produced by hydrolysis have been investigated as exogenous antioxidants.… read more here.
Keywords: antioxidant activity; fungal proteases; casein; two novel ... See more keywords