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Author Spotlight: Integrating Biochemical Functions of β-Glucanases and Peroxidase Enzymes in Wheat-RWA Interaction
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Author Spotlight: Integrating Biochemical Functions of β-Glucanases and Peroxidase Enzymes in Wheat-RWA Interaction

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Antidiabetic bio-peptides of soft and hard wheat glutens

Babak Mousavi1, Mohammad-Hossein Azizi1, Soleiman Abbasi1

  • 1Department of Food Science & Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran.

Food Chemistry. Molecular Sciences
|April 28, 2022
PubMed

Keywords:
Amino acid compositionAntidiabeticDPPIV, dipeptidyl peptidase-4F1, (WGSH<1kDa)F2, (WGSH 1–10 kDa)F3, (WGSH 10–100 kDa)F4, (WGSH>100kDa)GlutenHMW, high molecular weightHydrolysatesKiwifruitLMW, low molecular weightMWCOs, molecular weight cut-offsPBS, phosphate buffer salineSDS-PAGE, sodium dodecyl sulfate-polyacrylamide gelSGLYH, hard wheat gliadin hydrolysateSGUTH, hard wheat glutenin hydrolysateUF, Ultrafiltration membranesWGLYH, soft wheat gliadin hydrolysateWGSH, Wheat gluten subunit hydrolysateWGSH, wheat gluten subunit hydrolysateWGUTH, soft wheat glutenin hydrolysate

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