Amino acid composition and antioxidative peptides from protein hydrolysates of yellow stripe trevally (Selaroides leptolepis)

Journal of Food Science

Volumn 74, Issue 2, 2009, Pages

  Klompong, V ^a   Benjakul, S ^a   Yachai, M ^a   Visessanguan, W ^b   Shahidi, F ^c   Hayes, K D ^d  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

^c MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

^d PURDUE UNIVERSITY   (United States)

Author keywords

Alcalase; Antioxidative activity; DNA relaxation; Flavourzyme; Protein hydrolysate

Indexed keywords

AMINO ACID; ANTIOXIDANT; PEPTIDE;

ANIMAL; ARTICLE; DNA DAMAGE; ELECTROPHORESIS; GEL CHROMATOGRAPHY; ISOLATION AND PURIFICATION; MEAT; METHODOLOGY; PH; PLASMID;

AMINO ACIDS; ANIMALS; ANTIOXIDANTS; CHROMATOGRAPHY, GEL; DNA DAMAGE; ELECTROPHORESIS; HYDROGEN-ION CONCENTRATION; MEAT; PEPTIDES; PLASMIDS;

SELAROIDES LEPTOLEPIS;

EID: 62549139630     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01047.x     Document Type: Article

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