Simultaneous release of peptides and phenolics with antioxidant, ACE-inhibitory and anti-inflammatory activities from pinto bean (Phaseolus vulgaris L. var. pinto) proteins by subtilisins

Article

Abstract: Production of novel functional ingbkp_redients from legume proteins is a valuable strategy to boost

Palabras claves:

Bioactive peptides, biological activity, PHENOLIC COMPOUNDS, Pinto bean, Proteolysis

Autores:

Cristina Martínez-Villaluenga, Garcia-Mora P., Giménez-Bastida J.A., Juana Frias, Peñas E., Wiczkowski W., Zielińska D., Zieliński H.

Fuentes:

scopus