Effects of pH, temperature and enzyme to substrate ratio on the antioxidant activity of porcine hemoglobin hydrolysate prepared with pepsin

Journal of Food Biochemistry

Volumn 35, Issue 1, 2011, Pages 44-61

  Sun, Qian ^a   Luo, Yongkang ^a   Shen, Huixing ^a   Hu, Xin ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ANTI-OXIDANTS; ANTIOXIDANT ACTIVITIES; BLOOD PROTEIN; DEGREE OF HYDROLYSIS; EFFECTS OF TEMPERATURE; EXPERIMENTAL DATA; FOOD PROTEINS; FREE RADICAL SCAVENGERS; LIVING SYSTEMS; MAJOR FACTORS; MEAT INDUSTRY; OXIDATIVE DAMAGE; RESPONSE SURFACE METHODOLOGY;

BLOOD; ENZYMES; FREE RADICALS; HEMOGLOBIN; PH EFFECTS; SUBSTRATES; TEMPERATURE;

ENZYMATIC HYDROLYSIS;

SUS;

EID: 79551674281     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2010.00365.x     Document Type: Article

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