Oxygen radical absorbance capacity of peptides from egg white protein ovotransferrin and their interaction with phytochemicals

Food Chemistry

Volumn 123, Issue 3, 2010, Pages 635-641

  Huang, Wu Yang ^a   Majumder, Kaustav ^a   Wu, Jianping ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Antioxidant capacity; Egg proteins; Hydrolysate; Ovotransferrin; Oxygen radical absorbance capacity (ORAC); Peptides; Phytochemicals

Indexed keywords

ARGININE; ARGINYLTRYPTOPHAN; ASCORBIC ACID; CAFFEIC ACID; EGG WHITE; EPIGALLOCATECHIN GALLATE; ISOLEUCINE; ISOLEUCYLARGININE; ISOLEUCYLARGINYLTRYPTOPHAN; LEUCINE; LEUCYLLYSINE; LEUCYLLYSYLPROLINE; LYSYLPROLINE; OVOTRANSFERRIN; OXYGEN RADICAL; PROLINE; PROTEIN HYDROLYSATE; QUERCETIN; THERMOLYSIN; TRYPTOPHAN; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CARBOXY TERMINAL SEQUENCE; CONTROLLED STUDY; DRUG SCREENING; OXYGEN RADICAL ABSORBANCE CAPACITY; PEPTIDE ANALYSIS; PROTEIN STRUCTURE; STRUCTURE ACTIVITY RELATION;

EID: 77954620023     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.04.083     Document Type: Article

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