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Antihypertensive, Antidiabetic, and Antioxidant Properties of Novel Azolla pinnata Fern Protein Hydrolysates: Inhibition Mechanism, Stability, Profiling, and Molecular Docking

Mohammed S. Qoms,Brisha Arulrajah,Wan Zunairah Wan Ibadullah,Nurul Shazini Ramli,Rosnah Shamsudin,De-Ming Chau,Nazamid Saari

Food and Bioprocess Technology（2024）

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Abstract
The Azolla pinnata fern protein was enzymatically hydrolysed with Alcalase, Flavourzyme, and Papain at varying degrees of hydrolysis (10, 20, and 30
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Key words
Aquatic fern,Multifunctional peptide,Inhibition kinetic,Peptide stability,Molecular docking,Functional food
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