Biological conversion of red garlic (Allium sativum L) protein to bioactive peptides: ACE- DPP-IV inhibitory, and Techno-functional features
This study explores the impact of enzymolysis on the free amino acid content, techno-functional properties, free-radical scavenging, ACE, DPP-IV inhibition, iron-ion chelation and TBARS production in O/W emulsion stabilized with red garlic protein (RGP) and hydrolysates (RGPHs).The research reveals that enzymolysis time and pH significantly influen