Reducing, radical scavenging, and chelation properties of fermented soy protein meal hydrolysate by Lactobacillus plantarum LP6

International Journal of Food Properties

Volumn 14, Issue 3, 2011, Pages 654-665

  Amadou, Issoufou ^a   Le, Guo Wei ^a   Shi, Yong Hui ^a   Jin, Sun ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Antioxidant activity; Fermented soybean protein meal hydrolysate; Hydrophobicity; Lactobacillus plantarum Lp6; Molecular weight distribution

Indexed keywords

AMINO ACID ANALYSIS; ANTIOXIDANT ACTIVITIES; CHELATING ACTIVITY; CHELATION PROPERTIES; G PROTEIN; GEL FILTRATION; HYDROXYL RADICALS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS PLANTARUM LP6; MOLECULAR WEIGHT DETERMINATION; RADICAL SCAVENGING; RADICAL SCAVENGING ACTIVITY; SEPHADEX; SOY PROTEIN; SOYBEAN PROTEINS;

CHELATION; HYDROPHOBICITY; ION EXCHANGE; MOLECULAR WEIGHT DISTRIBUTION; PROTEINS;

AMINO ACIDS;

GLYCINE MAX; LACTOBACILLUS PLANTARUM;

EID: 79953082035     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910903312502     Document Type: Article

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