Mung beans processed by solid-state bioconversion improves phenolic content and functionality relevant for diabetes and ulcer management
Volume: 8, Issue: 2, Pages: 197 - 204
Published: Jun 1, 2007
Abstract
null null Mung bean substrate was enriched with phenolic antioxidants and levo-dihydroxy phenylalanine ( l -DOPA) through solid-state bioconversion (SSB) by Rhizopus oligosporus, with the goal to enhance health-linked functionality. The alpha-amylase inhibition linked to diabetes management and Helicobacter pylori inhibition linked to peptic ulcer management were investigated in bioprocessed extracts. The protein content and β-glucosidase...
Paper Details
Title
Mung beans processed by solid-state bioconversion improves phenolic content and functionality relevant for diabetes and ulcer management
Published Date
Jun 1, 2007
Volume
8
Issue
2
Pages
197 - 204
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