Comparison of Neuroprotective and Cognition-Enhancing Properties of Hydrolysates from Soybean, Walnut, and Peanut Protein

Comparison of Neuroprotective and Cognition-Enhancing Properties of Hydrolysates from Soybean, Walnut, and Peanut Protein

Hydrolysates were prepared from soybean, walnut, and peanut protein by papain, respectively. Their amino acid compositions and molecular weight distributions, the effects of various hydrolysates on H2O2-induced injury PC12 cells, and cognition of mice were investigated, respectively. Results showed...

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Bibliographic Details
Main Authors:	Wenzhi Li, Tiantian Zhao, Jianan Zhang, Changping Wu, Mouming Zhao, Guowan Su
Format:	Article
Language:	English
Published:	Hindawi Limited 2016-01-01
Series:	Journal of Chemistry
Online Access:	http://dx.doi.org/10.1155/2016/9358285

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