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dc.contributor.authorVásquez Villanueva, Romy Ángela es_ES
dc.contributor.authorMarina Alegre, María Luisa es_ES
dc.contributor.authorGarcía López, María Concepción es_ES
dc.date.accessioned2016-03-16T11:36:20Z
dc.date.available2016-07-25T02:45:06Z
dc.date.issued2015
dc.identifier.bibliographicCitationJournal of Functional Foods, 2015, v.18, n.A, p.137-146en
dc.identifier.issn1756-4646
dc.identifier.urihttp://hdl.handle.net/10017/24604
dc.description.abstractThe value-added use of peach stone for production of a high protein product was investigated. Different parameters were optimized in order to obtain the highest protein yield in the extraction of peach seed proteins. Optimal conditions enabled the extraction of 43 g of protein per 100 g of dried and defatted milled seeds. Different enzymes and parameters were also tried in order to obtain the highest hydrolysis degree in the digestion of this peach seed protein isolate. Thermolysin was the enzyme that yielded the extract with the highest ACE-inhibition capability. After ultrafiltration through different molecular weight cut-off filters, potential antihypertensive peptides remained in the fraction below 3 kDa. Three different peptides (LYSPH, LYTPH, and HLLP) resisting simulated gastrointestinal digestion and ACE activity and demonstrating antihypertensive in vitro capacity were identified by HPLC-MS/MS. This is the first time that potential antihypertensive peptides have been isolated from peach stones.en
dc.format.mimetypeapplication/pdfen
dc.language.isoengen
dc.publisherElsevieren
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 Españaes_ES
dc.rights© Elsevier, 2015en
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subjectPeachen
dc.subjectSeeden
dc.subjectPeptidesen
dc.subjectACE-inhibitoren
dc.subjectDe novo sequencingen
dc.titleRevalorization of a peach (Prunus persica (L.) Batsch) byproduct: Extraction and characterization of ACE-inhibitory peptides from peach stonesen
dc.typeinfo:eu-repo/semantics/articleen
dc.subject.ecienciaCienciaes_ES
dc.subject.ecienciaQuímicaes_ES
dc.subject.ecienciaScienceen
dc.subject.ecienciaChemistryen
dc.contributor.affiliationUniversidad de Alcalá. Departamento de Química Analítica, Química Física e Ingeniería Química. Unidad docente de Química Analítica e Ingeniería Químicaes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.jff.2015.06.056
dc.type.versioninfo:eu-repo/semantics/acceptedVersionen
dc.identifier.doi10.1016/j.jff.2015.06.056
dc.relation.projectIDinfo:eu-repo/grantAgreement/MINECO//AGL2012-36362/ES/VALORIZACION DE RESIDUOS SOLIDOS VEGETALES PROCEDENTES DE LA INDUSTRIA AGROALIMENTARIA/es_ES
dc.relation.projectIDinfo:eu-repo/grantAgreement/UAH//CCG2013%2FEXP-028//ESes_ES
dc.relation.projectIDinfo:eu-repo/grantAgreement/CAM//S2013%2FABI-3028/Estrategias avanzadas para la mejora y el control de la calidad y la seguridad de los alimentos/AVANSECAL-CMes_ES
dc.date.embargoEndDate2016-07-25
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessen


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