Bioactivity of Hydrolysates Obtained from Chicken Egg Ovalbumin Using Artichoke (<i>Cynara scolymus</i> L.) Proteases

Bioactivity of Hydrolysates Obtained from Chicken Egg Ovalbumin Using Artichoke (<i>Cynara scolymus</i> L.) Proteases

The aim of this work was to obtain chicken egg ovalbumin hydrolysates using aspartic proteinases present in extracts from the artichoke flower (<i>Cynara scolymus</i> L.) and evaluate their antioxidant, antimicrobial, and angiotensin I-converting enzyme (ACE) inhibitory activity in vitro...

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Bibliographic Details
Main Authors: Estefanía Bueno-Gavilá, Adela Abellán, Francisco Girón-Rodríguez, José María Cayuela, Luis Tejada
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Foods
Subjects:
angiotensin-I converting enzyme (ACE) inhibitor
antioxidant
artichoke
bioactive peptide
ovalbumin
Online Access:https://www.mdpi.com/2304-8158/10/2/246

Internet

https://www.mdpi.com/2304-8158/10/2/246

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