DETERMINATION OF ANTIOXIDANT AND CHELATING ACTIVITY OF PROTEIN HYDROLYSATES FROM SPIRULINA (Arthrospira maxima) OBTAINED BY SIMULATED GASTROINTESTINAL DIGESTION

Spirulina is a cyanobacteria that has been used as food since ancient times, for example in Mexico it was consumed by the Aztecs. Its high protein content, distribution and amino acid composition suggests the presence of important peptides encrypted within the sequences of parent proteins, that afte...

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Gardado en:
Detalles Bibliográficos
Publicado en:Revista Mexicana de Ingeniería Química
Main Authors: N. Martínez-Palma, A. Martínez-Ayala, G. Dávila-Ortiz
Formato: Artigo
Idioma:Inglês
Publicado: Universidad Autónoma Metropolitana 2015
Assuntos:
Ingeniería
Spirulina
chelating activity
protein hydrolysates
antioxidant activity
Acceso en liña:https://www.redalyc.org/articulo.oa?id=62037106003
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