L
Lourdes Amigo
Researcher at Spanish National Research Council
Publications - 104
Citations - 5785
Lourdes Amigo is an academic researcher from Spanish National Research Council. The author has contributed to research in topics: Casein & Whey protein. The author has an hindex of 37, co-authored 100 publications receiving 5035 citations.
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Journal ArticleDOI
Preparation of antioxidant enzymatic hydrolysates from alpha-lactalbumin and beta-lactoglobulin. Identification of active peptides by HPLC-MS/MS.
TL;DR: The results suggest that whey protein hydrolysates could be suitable as natural ingredients in enhancing antioxidant properties of functional foods and in preventing oxidation reaction in food processing.
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Identification of bioactive peptides after digestion of human milk and infant formula with pepsin and pancreatin
TL;DR: In this paper, seven human milks were subjected to an in vitro digestion with pepsin and pancreatin to identify the peptides released from human proteins, and 11 of the 23 peptides were synthesised and their angiotensin converting enzyme (ACE)-inhibitory and antioxidant activities were measured.
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Identification of antioxidant and ACE-inhibitory peptides in fermented milk
TL;DR: In this paper, the authors evaluated the ACE-inhibitory and antioxidant properties of a commercial fermented milk from Europe using reverse phase high-performance liquid chromatography (RP-HPLC) and tandem mass spectrometry.
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Angiotensin converting enzyme inhibitory activity in commercial fermented products. Formation of peptides under simulated gastrointestinal digestion.
TL;DR: The angiotensin converting enzyme (ACE)-inhibitory activity of several commercial fermented milks was evaluated and it was suggested that physiological digestion promotes the formation of active peptides from the proteins present in these fermented products.
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Angiotensin-Converting Enzyme Inhibitory Activity of Peptides Derived from Caprine Kefir
TL;DR: A potent angiotensin-converting enzyme (ACE)-inhibitory activity was found in a commercial kefir made from caprine milk, and low molecular mass peptides released from caseins during fermentation were mainly responsible for this activity.