Study on the preparation process of quinoa anti-hypertensive peptide and its stability.

Quinoa seeds are a food resource rich in protein, vitamins, minerals, and other functional components such as polyphenols, polysaccharides, and saponins. The seeds have become favored by modern consumers due to being gluten-free and featuring a high protein content. This study focused on the preparation of quinoa peptides by short-time enzymatic-assisted fermentation.

Study on preparation of chickpea peptide and its effect on blood glucose.

Chickpeas are the third largest bean in the world and are rich in protein. In this study, chickpea peptides were prepared by the enzyme-bacteria synergy method. Taking the peptide yield as the index, we first screened 8 strains suitable for the fermentation of chickpea peptides from 16 strains, carried out sodium dodecyl sulfate polyacrylamide gel electrophoresis, and then screened 4 strains with the best decomposition effect of chickpea protein.