Physico‐chemical properties, antioxidant activity, and ACE inhibitory activity of protein hydrolysates from wild jujube seed

• Published in: Journal of food science Vol. 87; no. 6; pp. 2484 - 2503
• Main Authors: Han, Rongxin, Shao, Shuai, Zhang, Hongyin, Qi, Hongyu, Xiao, Fengqin, Shen, Yingxin, Fan, Lin, Wang, Haidong, Zhao, Daqing, Li, Guangzhe, Yan, Mingming
• Format: Journal Article
• Language: English
• Published: United States Wiley Subscription Services, Inc 01.06.2022; John Wiley and Sons Inc
• Subjects: ACE inhibitory activity; Angiotensin; antioxidant activity; Antioxidants; Bioavailability; Chemical activity; Chemical properties; Circular dichroism; Coils; Dichroism; Electrophoresis; Food; Food Chemistry; Fourier transforms; Free radicals; Functional foods & nutraceuticals; Glutathione; Glutathione peroxidase; HepG2 cells; Hydrolysates; Hydroxyl radicals; Immunomodulation; Inflammation; Infrared spectroscopy; Molecular structure; Molecular weight; Molecular weight distribution; Peptides; Peptidyl-dipeptidase A; Peroxidase; physico‐chemical properties; Protein structure; Proteins; Random coil; Reactive oxygen species; Scavenging; Secondary structure; Spectrum analysis; Superoxide dismutase; wild jujube seed protein; Ziziphus jujuba; wild jujube seed protein; HepG2 cells; hydrolysates; ACE inhibitory activity; physico-chemical properties; antioxidant activity

Wild jujube seed protein (WJSP) as one kind of functional food material has attracted much attention due to its highly nutritive and medicinal value in anti‐inflammatory and improving immunomodulatory ability. However, owing to its large molecular weight and complex structure, biological activities...