Purification and characterization of antioxidative peptides from protein hydrolysate of lecithin-free egg yolk

JAOCS, Journal of the American Oil Chemists' Society

Volumn 78, Issue 6, 2001, Pages 651-656

  Park, Pyo Jam ^a   Jung, Won Kyo ^a   Nam, Kyung Soo ^b   Shahidi, F ^c   Kim, Se Kwon ^a  

^a Pukyong National University   (South Korea)

^b Dongguk University College of Medicine   (South Korea)

^c MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

Antioxidative peptide; Characterization; Egg yolk protein; Purification

Indexed keywords

AGRICULTURAL PRODUCTS; ANTIOXIDANTS; CHARACTERIZATION; CHROMATOGRAPHY; ELECTROPHORESIS; ENZYMES; HYDROLYSIS; MOLECULAR WEIGHT; PROTEINS; PURIFICATION; ULTRAFILTRATION;

ALCALASE; ANTIOXIDANT ACTIVITY; ANTIOXIDANT PEPTIDE; CAPILLARY ELECTROPHORESIS; GEL FILTRATION CHROMATOGRAPHY; HYDROLYSATE; ION EXCHANGE CHROMATOGRAPHY; LECITHIN FREE EGG YOLK; OCTADECYLSILANE COLUMN;

AMINO ACIDS;

EID: 0035358387     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-001-0321-0     Document Type: Article

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