Hard-to-cook bean (Phaseolus vulgaris L.) proteins hydrolyzed by alcalase and bromelain produced bioactive peptide fractions that inhibit targets of type-2 diabetes …
ME Oseguera-Toledo, EG de Mejia… - Food Research …, 2015 - Elsevier
The objective was to evaluate the effect of bioactive peptide fractions from de-hulled hard-to-
cook (HTC) bean on enzyme targets of type-2 diabetes and oxidative stress. Protein isolates
from Pinto Durango and Negro 8025 beans were hydrolyzed (120 min) with either alcalase® …
cook (HTC) bean on enzyme targets of type-2 diabetes and oxidative stress. Protein isolates
from Pinto Durango and Negro 8025 beans were hydrolyzed (120 min) with either alcalase® …
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