Preparation and in vitro antioxidant activity of enzymatic hydrolysates from oyster (Crassostrea talienwhannensis) meat

International Journal of Food Science and Technology

Volumn 45, Issue 5, 2010, Pages 978-984

  Dong, Xiu Ping ^a,b   Zhu, Bei Wei ^a,b   Zhao, Hong Xia ^b   Zhou, Da Yong ^b   Wu, Hai Tao ^b   Yang, Jing Feng ^b   Li, Dong Mei ^b   Murata, Yoshiyuki ^c  

^a JIANGSU UNIVERSITY   (China)

^b DALIAN POLYTECHNIC UNIVERSITY   (China)

^c OKAYAMA UNIVERSITY   (Japan)

Author keywords

Antioxidant activity; Hydrolysates; Oyster (Crassostrea talienwhannensis) meat; Peptides; Ultrafiltration

Indexed keywords

ABUNDANT RESOURCES; ALCALASE; AMINO ACID COMPOSITIONS; ANTIOXIDANT ACTIVITIES; CRASSOSTREA; DOSE-DEPENDENT MANNER; HIGH-CONTENT; HYDROLYSATES; IN-VITRO; MOLECULAR WEIGHT CUTOFF; NEUTRASE; RADICAL SCAVENGING; REDUCING POWER; ULTRA-FILTRATION MEMBRANES;

AMINO ACIDS; MEATS; PEPTIDES; ULTRAFILTRATION;

SHELLFISH;

CRASSOSTREA; OSTREIDAE;

EID: 77955581917     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02223.x     Document Type: Article

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