Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
June 27, 2022Journal of Food BiochemistryOpen Access

Acetylcholinesterase and butyrylcholinesterase inhibitory activities of antioxidant peptides obtained from enzymatic pea protein hydrolysates and their ultrafiltration peptide fractions

View Full Paper
Ask AI
Bookmark
Share

Authors

NANancy D. AsenRARotimi E. Aluko

Discussion

Loading...

Member takes

Overview

Key Points

Key points are not available for this paper at this time.

Cite This Study

Asen et al. (2022) studied this question.

synapsesocial.com/papers/6aaa5803889ad45d867e65a2https://doi.org/10.1111/jfbc.14289
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Flavourzyme, an Enzyme Preparation with Industrial Relevance: Automated Nine-Step Purification and Partial Characterization of Eight Enzymes2015 · 224 citations
  2. 2Protein content and amino acid composition of commercially available plant-based protein isolates2018 · 1,169 citations
  3. 3Antioxidant Properties of Flaxseed Protein Hydrolysates: Influence of Hydrolytic Enzyme Concentration and Peptide Size2018 · 38 citations
  4. 4Enzymatic Pea Protein Hydrolysates Are Active Trypsin and Chymotrypsin Inhibitors2019 · 42 citations
  5. 5Comparison of active sites of butyrylcholinesterase and acetylcholinesterase based on inhibition by geometric isomers of benzene‐di‐N‐substituted carbamates2009 · 31 citations