Potential anti-inflammatory and lipase inhibitory peptides generated by in vitro gastrointestinal hydrolysis of heat treated millet grains
The influence of heat treatment (65°C and 100°C) on the activities of potential anti-inflammatory peptides obtained from a millet protein fraction was investigated. The molecular mass of proteins was found to be in the range of 6.5–100 kDa. The protein fractions were in vitro hydrolyzed in gastroint...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2019.1580317 |