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Article(4)
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Food Chemistry(2)
Journal of Agricultural and Food Chemistry(1)
Journal of Functional Foods(1)
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scopus(4)
High-pressure improves enzymatic proteolysis and the release of peptides with angiotensin i converting enzyme inhibitory and antioxidant activities from lentil proteins
ArticleAbstract: Angiotensin I converting enzyme (ACE) inhibitory and antioxidant peptides are receiving attention duPalabras claves:Angiotensin I converting enzyme, Antioxidant activity, High-hydrostatic pressure, Lentil peptides, ProteolysisAutores:Cristina Martínez-Villaluenga, Garcia-Mora P., Gómez R., Juana Frias, Peñas E.Fuentes:scopusIdentification, functional gastrointestinal stability and molecular docking studies of lentil peptides with dual antioxidant and angiotensin I converting enzyme inhibitory activities
ArticleAbstract: The objective was to identify peptides with dual antioxidant and angiotensin I converting enzyme (ACPalabras claves:ACE inhibitory activity, Antioxidant activity, Gastrointestinal digestion, Lentil peptides, Molecular dockingAutores:Angeles Bonache M., Cristina Martínez-Villaluenga, Garcia-Mora P., Gonzalez-Muniz R., Juana Frias, Martín-Martínez M., Peñas E.Fuentes:scopusSavinase, the most suitable enzyme for releasing peptides from lentil (Lens culinaris var. Castellana) protein concentrates with multifunctional properties
ArticleAbstract: The aim of this study was to produce multifunctional hydrolysates from lentil protein concentrates.Palabras claves:ACE-inhibitory peptides, alkaline proteases, antioxidant peptides, lentil protein hydrolysatesAutores:Cristina Martínez-Villaluenga, Garcia-Mora P., Juana Frias, Peñas E.Fuentes:scopusSimultaneous release of peptides and phenolics with antioxidant, ACE-inhibitory and anti-inflammatory activities from pinto bean (Phaseolus vulgaris L. var. pinto) proteins by subtilisins
ArticleAbstract: Production of novel functional ingbkp_redients from legume proteins is a valuable strategy to boostPalabras claves:Bioactive peptides, biological activity, PHENOLIC COMPOUNDS, Pinto bean, ProteolysisAutores:Cristina Martínez-Villaluenga, Garcia-Mora P., Giménez-Bastida J.A., Juana Frias, Peñas E., Wiczkowski W., Zielińska D., Zieliński H.Fuentes:scopus