Relationship between antioxidant capacity and angiotensin-converting enzyme inhibitory activity of papain-generated protein hydrolysates and peptides from palm kernel cake proteins

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Relationship between antioxidant capacity and angiotensin-converting enzyme inhibitory activity of papain-generated protein hydrolysates and peptides from palm kernel cake proteins

Palm kernel cake (PKC) proteins were hydrolysed in the presence of seven proteolytic enzymes. The antioxidant and antihypertensive activities of each protein hydrolysate were evaluated. Papain-generated protein hydrolysate showed the highest antioxidant effects measured by radical scavenging activit...

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Bibliographic Details
Published in:	International Food Research Journal
Main Author:	Zarei M.; Abdul-Hamid A.; Muhialdin B.J.; Saari N.
Format:	Article
Language:	English
Published:	Universiti Putra Malaysia 2019
Online Access:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85076319319&partnerID=40&md5=7375bb8a4f8540e9303f4a57e96efc47

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