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Advancement of the preparation methods and biological activity of peptides from sesame oil byproducts: a review

التفاصيل البيبلوغرافية
العنوان: Advancement of the preparation methods and biological activity of peptides from sesame oil byproducts: a review
المؤلفون: Jiawei Shao, Guixiang Zhang, Jianxin Fu, Bingwen Zhang
المصدر: International Journal of Food Properties, Vol 23, Iss 1, Pp 2189-2200 (2020)
بيانات النشر: Taylor & Francis Group, 2020.
سنة النشر: 2020
المجموعة: LCC:Nutrition. Foods and food supply
LCC:Food processing and manufacture
مصطلحات موضوعية: sesame, peptide, byproducts, preparation method, biological activity, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
الوصف: Sesame oil processing produces a growing number of low-value byproducts, which has become a major economic problem in the sesame oil industry. This review focuses on the preparation of biologically active peptides in sesame oil processing byproducts and the significance of the biologically active value of sesame peptides. Firstly, the origin of sesame peptides is described, and a personal point of view about the differences in sesame peptides in the byproducts of sesame processing produced by the different oil processing processes are proposed. Secondly, the preparation method of sesame peptide reported so far are studied. Finally, the possible biological activities of sesame peptides are described, and then a reference for future research works will be produced.
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
تدمد: 1094-2912
1532-2386
10942912
Relation: https://doaj.org/toc/1094-2912; https://doaj.org/toc/1532-2386
DOI: 10.1080/10942912.2020.1849276
URL الوصول: https://doaj.org/article/9a6bc96699e34c2fb01ed693cc3f3615
رقم الأكسشن: edsdoj.9a6bc96699e34c2fb01ed693cc3f3615
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:10942912
15322386
DOI:10.1080/10942912.2020.1849276