Antihypertensive, Antidiabetic, and Antioxidant Properties of Novel Azolla pinnata Fern Protein Hydrolysates: Inhibition Mechanism, Stability, Profiling, and Molecular Docking
Food and Bioprocess Technology(2024)
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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