Antioxidant mechanisms of enzymatic hydrolysates of β-lactoglobulin in food lipid dispersions

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 25, 2006, Pages 9565-9572

  Elias, Ryan J ^a   Bridgewater, Juma D ^a   Vachet, Richard W ^a   Waraho, Thaddao ^a   McClements, D Julian ^a   Decker, Eric A ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

lactoglobulin; Antioxidants; Enzymatic hydrolysates; Food emulsions; Lipid oxidation; Mass spectrometry

Indexed keywords

AMINO ACID; ANTIOXIDANT; CHELATING AGENT; CHYMOTRYPSIN; LACTOGLOBULIN; PERHYDROXYL RADICAL; PEROXIDE; PROTEIN HYDROLYSATE; SCAVENGER; UNCLASSIFIED DRUG;

ARTICLE; CHEMISTRY; EMULSION; FOOD ANALYSIS; HYDROLYSIS; LIPID PEROXIDATION; METABOLISM; OXIDATION REDUCTION REACTION;

AMINO ACIDS; ANTIOXIDANTS; CHELATING AGENTS; CHYMOTRYPSIN; EMULSIONS; FOOD ANALYSIS; FREE RADICAL SCAVENGERS; HYDROLYSIS; LACTOGLOBULINS; LIPID PEROXIDATION; OXIDATION-REDUCTION; PEROXIDES; PROTEIN HYDROLYSATES;

EID: 33846127783     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf062178w     Document Type: Article

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