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Your search keyword '"Patrycja Puchalska"' showing total 2 results
Start Over Author "Patrycja Puchalska" Journal journal of functional foods
2 results on '"Patrycja Puchalska"'

1. Fractionation and identification of antioxidant and angiotensin-converting enzyme-inhibitory peptides obtained from plum (Prunus domestica L.) stones

Author

Estefanía González-García, Patrycja Puchalska, María Luisa Marina, and María Concepción García

Subjects
Plum stone, ACE-inhibitory peptides, Antioxidant peptides, Hydrophilic interaction chromatography, Mass spectrometry, Nutrition. Foods and food supply, TX341-641
Abstract

Peptides with antioxidant and ACE-inhibitory capacities have been obtained from a plum processing by-product. The aim of this work was to fractionate most active plum hydrolysates, to identify peptides in these fractions, and to evaluate their resistance to gastrointestinal enzymes. Highest antioxidant capacity was observed in the whole Alcalase hydrolysate while peptides yielding the highest ability to inhibit ACE were concentrated in the fraction

Published
2015
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2. Fractionation and identification of antioxidant and angiotensin-converting enzyme-inhibitory peptides obtained from plum (Prunus domestica L.) stones

Author

María Luisa Marina, Patrycja Puchalska, Estefanía González-García, María Concepción García, and Universidad de Alcalá. Departamento de Química Analítica, Química Física e Ingeniería Química. Unidad docente de Química Analítica e Ingeniería Química

Subjects
Ciencia, Antioxidant, Hydrophilic interaction chromatography, Science, medicine.medical_treatment, Medicine (miscellaneous), Fractionation, Inhibitory postsynaptic potential, Antioxidant peptides, Hydrolysate, Prunus, ACE-inhibitory peptides, CIENCIA, medicine, TX341-641, chemistry.chemical_classification, Nutrition and Dietetics, Mass spectrometry, biology, Nutrition. Foods and food supply, Chemistry, Plum stone, Angiotensin-converting enzyme, SCIENCE, Química, Enzyme, Biochemistry, biology.protein, Food Science
Abstract

Peptides with antioxidant and ACE-inhibitory capacities have been obtained from a plum processing by-product. The aim of this work was to fractionate most active plum hydrolysates, to identify peptides in these fractions, and to evaluate their resistance to gastrointestinal enzymes. Highest antioxidant capacity was observed in the whole Alcalase hydrolysate while peptides yielding the highest ability to inhibit ACE were concentrated in the fraction, Novozymes Spain S.A.

Published
2015

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