Preparation of Xanthine Oxidase Inhibitory Peptide from Black Bean Protein by Enzymatic Hydrolysis and Its Uric Acid-Lowering Activity in Vitro

Preparation of Xanthine Oxidase Inhibitory Peptide from Black Bean Protein by Enzymatic Hydrolysis and Its Uric Acid-Lowering Activity in Vitro

In this study, black soybean protein was enzymatically hydrolyzed to prepare xanthine oxidase (XOD) inhibitory peptide. Based on XOD inhibitory activity and degree of hydrolysis (DH), various proteases were screened, and the hydrolysis parameters were optimized. Furthermore, the protein hydrolysate...

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Bibliographic Details
Main Author: SUN Jingru, SUN Mingshuang, LÜ Wenqing, CAO Rong’an, DIAO Jingjing, WANG Changyuan
Format: Article
Language:English
Published: China Food Publishing Company 2024-12-01
Series:Shipin Kexue
Subjects:
black soybean protein; enzymatic hydrolysis process; xanthine oxidase inhibitory peptides; amino acid composition; peptide sequence
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-23-009.pdf
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