Characterization and in vitro antioxidation of papain hydrolysate from black-bone silky fowl (Gallus gallus domesticus Brisson) muscle and its fractions

Food Research International

Volumn 44, Issue 1, 2011, Pages 133-138

  Liu, Jian Hua ^a   Tian, Ying Gang ^a   Wang, Yong ^a   Nie, Shao Ping ^a   Xie, Ming Yong ^a   Zhu, Sheng ^a   Wang, Chun Yan ^a   Zhang, Pan ^a  

^a NANCHANG UNIVERSITY   (China)

Author keywords

Amino acid composition; Antioxidant activity; Black bone silky fowl (Gallus gallus domesticus Brisson); High performance liquid chromatography; Molecular weight distribution

Indexed keywords

AMINO ACID COMPOSITIONS; ANTI-OXIDANT ACTIVITIES; ANTI-OXIDATION; ANTIOXIDANT CAPACITY; BLACK-BONE SILKY FOWL (GALLUS GALLUS DOMESTICUS BRISSON); IN-VITRO; RADICAL SCAVENGING; REDUCING POWER; SCAVENGING ABILITY; SULFONIC ACID; SUPEROXIDE ANIONS;

AMINO ACIDS; BONE; CHROMATOGRAPHY; LIQUIDS; MOLECULAR WEIGHT DISTRIBUTION; MUSCLE; OXYGEN; PEPTIDES;

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

GALLUS GALLUS;

EID: 78651442761     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.10.050     Document Type: Article

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