Impact of in vitro gastrointestinal digestion on peptide profile and bioactivity of cooked and non-cooked oat protein concentrates

Impact of in vitro gastrointestinal digestion on peptide profile and bioactivity of cooked and non-cooked oat protein concentrates

Oat (Avena sativa) is one of the most cultivated and consumed cereals worldwide. Recognized among cereals for its high protein content (12%–24%), it makes it an excellent source of bioactive peptides, which could be modified during processes such as heating and gastrointestinal digestion (GID). This...

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Bibliographic Details
Main Authors: Oscar Abel Sánchez-Velázquez, Edith Oliva Cuevas-Rodríguez, Martin Mondor, Sabine Ribéreau, Yves Arcand, Alan Mackie, Alan Javier Hernández-Álvarez
Format: Article
Language:English
Published: Elsevier 2021-01-01
Series:Current Research in Food Science
Subjects:
Oat bioactive peptides
Aqueous-alkaline extraction
In vitro gastrointestinal digestion
Amino acids
Antioxidant activity
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927121000071

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http://www.sciencedirect.com/science/article/pii/S2665927121000071

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