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Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of Bioactivity

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Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of Bioactivity

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Toldrá Vilardell, F.; Gallego-Ibáñez, M.; Reig Riera, MM.; Aristoy Albert, MC.; Mora Soler, L. (2020). Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of Bioactivity. Journal of Agricultural and Food Chemistry. 68(46):12842-12855. https://doi.org/10.1021/acs.jafc.9b08297

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Título: Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of Bioactivity
Autor: Toldrá Vilardell, Fidel Gallego-Ibáñez, Marta Reig Riera, Mª Milagro ARISTOY ALBERT, MARÍA CONCEPCIÓN Mora Soler, Leticia
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Fecha difusión:
Resumen:
[EN] There is a wide variety of peptides released from food proteins that are able to exert a relevant benefit for human health, such as angiotensin-converting enzyme inhibition, antioxidant, anti-inflammatory, hypoglucemic, ...[+]
Palabras clave: Proteolysis , Bioactive peptides , Proteomics , Mass spectrometry , Enzyme hydrolysis , Peptidases
Derechos de uso: Reserva de todos los derechos
Fuente:
Journal of Agricultural and Food Chemistry. (issn: 0021-8561 )
DOI: 10.1021/acs.jafc.9b08297
Editorial:
American Chemical Society
Versión del editor: https://doi.org/10.1021/acs.jafc.9b08297
Título del congreso: American Chemical Society (ACS) Fall 2019 National Meeting & Exposition on Chemistry & Water
Lugar del congreso: San Diego, USA
Fecha congreso: Agosto 25-29,2019
Código del Proyecto:
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-89381-R/ES/SABOR DEL JAMON CURADO: GENERACION DE DI Y TRIPEPTIDOS DURANTE EL PROCESO, SU CONTRIBUCION AL SABOR Y POSIBLES EFECTOS DE SU OXIDACION/
Descripción: "This document is the unedited Author's version of a Submitted Work that was subsequently accepted for publication in Journal of Agricultural and Food Chemistry, copyright © American Chemical Society after peer review. To access the final edited and published work see https://pubs.acs.org/doi/10.1021/acs.jafc.9b08297"
Agradecimientos:
The research leading to these results received funding from Grant GL2017-89381-R from the Spanish Ministry of Economy, Industry and Competitivity and FEDER funds. Ramon y Cajal postdoctoral contract to Leticia Mora is also ...[+]
Tipo: Artículo Comunicación en congreso

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