首页|期刊导航|食品科学与人类健康（英文）|Production of antihypertensive and antidiabetic peptide fractions from quinoa (Chenopodium quinoa Willd.) by electrodialysis with ultrafiltration membranes

Production of antihypertensive and antidiabetic peptide fractions from quinoa (Chenopodium quinoa Willd.) by electrodialysis with ultrafiltration membranes

Adrián González-Mu?oz Marion Valle Rotimi E.Aluko Laurent Bazinet Javier Enrione

食品科学与人类健康（英文）2022，Vol.11Issue(6)：1650-1659,10.

Production of antihypertensive and antidiabetic peptide fractions from quinoa (Chenopodium quinoa Willd.) by electrodialysis with ultrafiltration membranes

Adrián González-Mu?oz ¹Marion Valle ²Rotimi E.Aluko ³Laurent Bazinet ⁴Javier Enrione⁵

作者信息

1. Biopolymer Research and Engineering Lab(BiopREL),School of Nutrition and Dietetics,Faculty of Medicine,Universidad de los Andes,Monse?orálvaro del Portillo 12455,Chile
2. Centre for Biomedical Research and Innovation(CIIB),Universidad de los Andes,Chile,Monse?orálvaro del Portillo 12455,Chile
3. Institute of Nutrition and Functional Foods(INAF),UniversitéLaval,Québec QC G1V 0A6,Canada
4. Department of Anatomy and Physiology,Faculty of Medicine,Laval Hospital Research Center,UniversitéLaval,Québec QC G1V 4G5,Canada
5. Department of Food and Human Nutritional Sciences,University of Manitoba,Winnipeg MB R3T 2N2,Canada
折叠

摘要

关键词

Quinoa/Electrodialysis with ultrafiltration membranes/Bioactive peptides/Antihypertensive/Antidiabetic

Key words

Quinoa/Electrodialysis with ultrafiltration membranes/Bioactive peptides/Antihypertensive/Antidiabetic

引用本文复制引用

Adrián González-Mu?oz,Marion Valle,Rotimi E.Aluko,Laurent Bazinet,Javier Enrione..Production of antihypertensive and antidiabetic peptide fractions from quinoa (Chenopodium quinoa Willd.) by electrodialysis with ultrafiltration membranes[J].食品科学与人类健康（英文）,2022,11(6):1650-1659,10.

基金项目

This project was financially supported by the Postdoctoral Fellowship No3190683 of Dr.Adrián González-Mu?oz from the Chilean Agencia Nacional de Investigación y Desarrollo(ANID)and the Natural Sciences and Engineering Research Council of Canada(NSERC)Discovery Grant Program(Grant SD RGPIN-2018-04128 of Prof.Laurent Bazinet).The authors would like to specially thank Jacinthe Thibodeau from the Department of Food Sciences,Université Laval for her technical support. （ANID）

食品科学与人类健康（英文）

OACSCDCSTPCD

访问量4

下载量0

段落导航