$In vitro anti-inflammatory and antioxidant activity of chickpea (Cicer arietinum L.) proteins hydrolysate fractions$

In vitro anti-inflammatory and antioxidant activity of chickpea (Cicer arietinum L.) proteins hydrolysate fractions

Chickpea is a legume that has exhibited various biological activities. The anti-inflammatory and antioxidant activities of chickpea proteins hydrolysate fractions were evaluated. The extensive protein hydrolysate (greater than 50 %) obtained by enzymatic hydrolysis was fractionated and 5-10 kDa, 3-5...

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Библиографические подробности
Главные авторы:	Meza Márquez, Ofelia Gabriela, Juárez-Chairez, Milagros Faridy, Márquez-Flores, Yazmín Karina, Jiménez-Martínez, Cristian, Osorio-Revilla, Guillermo
Формат:	Online
Язык:	eng
Опубликовано:	Universidad de Sonora 2022
Online-ссылка:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1594
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