Data of Manuscript Potential of Dry-Cured Ham Bones as a Sustainable Source to Obtain Antioxidant and DPP-IV Inhibitory Extracts
Excel file including: Degree of hydrolysis, antioxidant activity evaluated by DPPH, FRAP and ABTS assays, inhibition of DPP-IV of 3 enzymatic hydrolysates of Spanish dry-cured ham bone, peptide separation by reverse phase chromatography (RP-HPLC) and hydrophilic interaction liquid chromatography (HILIC); peptide identification by mass spectrometry in tandem and free amino acid content of each hydrolysate
Saved in:
| Main Authors: | , , |
|---|---|
| Other Authors: | |
| Format: | dataset biblioteca |
| Published: |
DIGITAL.CSIC
2024-11
|
| Subjects: | Antioxidant peptides, Dry-cured ham, DPP-IV inhibitor, Enzymatic hydrolysis, Meat, meat, peptides, enzymatic hydrolysis, |
| Online Access: | http://hdl.handle.net/10261/371528 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Excel file including: Degree of hydrolysis, antioxidant activity evaluated by DPPH, FRAP and ABTS assays, inhibition of DPP-IV of 3 enzymatic hydrolysates of Spanish dry-cured ham bone, peptide separation by reverse phase chromatography (RP-HPLC) and hydrophilic interaction liquid chromatography (HILIC); peptide identification by mass spectrometry in tandem and free amino acid content of each hydrolysate |
|---|