Effect of ultrasonic degradation on in vitro antioxidant activity of polysaccharides from porphyra yezoensis (Rhodophyta)

Food Science and Technology International

Volumn 14, Issue 6, 2008, Pages 479-486

  Zhou, C ^a   Wang, Y ^a   Ma, H ^b,c,d   He, R ^b  

^a ZHEJIANG A F UNIVERSITY   (China)

^b JIANGSU UNIVERSITY   (China)

^c HENAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^d Jiangsu Provincial Research Center   (China)

Author keywords

Antioxidant activity; Molecular weight; Polysaccharide; Porphyra yezoensis; Sulfate group; Ultrasonic

Indexed keywords

BIOPOLYMERS; CHELATION; DEGRADATION; IRON; METAL IONS; MOLECULAR WEIGHT; NEGATIVE IONS; OXYGEN; POLYSACCHARIDES;

ANTIOXIDANT ACTIVITY; CHELATING ABILITIES; FERROUS IONS; HYDROXYL RADICALS; IN-VITRO; IRON IONS; PORPHYRA YEZOENSIS; REDUCING POWER; RHODOPHYTA; SITE SPECIFICS; SULFATE GROUP; SUPEROXIDE ANION RADICALS; ULTRASONIC DEGRADATIONS; ULTRASONIC TREATMENTS;

ULTRASONICS;

PORPHYRA; PORPHYRA YEZOENSIS; RHODOPHYTA;

EID: 61449161156     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013208100665     Document Type: Article

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