Isolation and characterization of a new potential source of bioactive peptides: White mulberry (Morus alba) fruits and its leaves
In this study, white mulberry (WM; Morus alba L.) and its leaf (WML) were hydrolyzed using enzymes at different preheating temperatures (50, 60, 70, 80, and 90 °C) with distilled water at a ratio of 1:10 (w/v). Pepsin, trypsin, chymotrypsin, and alcalase were employed for enzymatic hydrolysis, aimin...
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| Principais autores: | , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Elsevier
2024-06-01
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| Serier: | Food Chemistry Advances |
| Fag: | |
| Online adgang: | http://www.sciencedirect.com/science/article/pii/S2772753X23004185 |
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