Amino acid composition, molecular weight distribution and antioxidant activity of protein hydrolysates of soy sauce lees

Food Chemistry

Volumn 124, Issue 2, 2011, Pages 551-555

  Yang, Bao ^a   Yang, Hongshun ^b   Li, Jing ^a   Li, Zhenxing ^c   Jiang, Yueming ^a  

^a SOUTH CHINA INSTITUTE OF BOTANY   (China)

^b UNIVERSITY OF MINNESOTA   (United States)

^c OCEAN UNIVERSITY OF CHINA   (China)

Author keywords

Alcalase; Amino acid composition; Molecular weight; Soy sauce lees

Indexed keywords

ALCALASE; AMINO ACID COMPOSITION; AMINO ACID COMPOSITIONS; ANTIOXIDANT ACTIVITIES; DOSE-DEPENDENT MANNER; EXTRACTION EFFICIENCIES; FREE AMINO ACIDS; GLUTAMIC ACID; PROTEIN CONTENTS; PROTEIN HYDROLYSATE; RADICAL SCAVENGING ACTIVITY; SOY SAUCE; ULTRASOUND TREATMENTS; WATER BATHS;

AMINO ACIDS; EXTRACTION; MOLECULAR WEIGHT DISTRIBUTION; PROTEINS; ULTRASONICS;

ENZYMATIC HYDROLYSIS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; GLUTAMIC ACID; PROTEIN HYDROLYSATE; SCAVENGER; SOYBEAN PROTEIN; SUBTILISIN; TYROSINE;

AMINO ACID COMPOSITION; ANTIOXIDANT ACTIVITY; ARTICLE; CONCENTRATION RESPONSE; ENZYME INHIBITION; MOLECULAR WEIGHT; PROTEIN CONTENT; PROTEIN HYDROLYSIS;

EID: 77955768555     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.06.069     Document Type: Article

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