Characterization of Proteins Extracted from Ulva sp., Padina sp., and Laurencia sp. Macroalgae Using Green Technology: Effect of In Vitro Digestion on Antioxidant and ACE‑I Inhibitory Activity

• Eda Şensu,
• Eda Nur Ayar,
• Emine Şükran Okudan,
• Beraat Özçelik,
• Aysun Yücetepe

Affiliations

Eda Şensu

Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey

Eda Nur Ayar

Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey

Emine Şükran Okudan

Faculty of Fisheries, Akdeniz University, Antalya, Turkey

Beraat Özçelik

Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey

Aysun Yücetepe

Department of Food Engineering, Faculty of Engineering, Aksaray University, Aksaray, Turkey