Purification and characterisation of a new antioxidant peptide from chickpea (Cicer arietium L.) protein hydrolysates

Food Chemistry

Volumn 128, Issue 1, 2011, Pages 28-33

  Zhang, Tao ^a   Li, Yanhong ^a   Miao, Ming ^a   Jiang, Bo ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Amino acid sequence; Antioxidant peptide; Chickpea protein hydrolysate; Free radical scavenging; Metal chelation activity

Indexed keywords

AMINO ACID SEQUENCE; ANTIOXIDANT PEPTIDE; CHICKPEA PROTEIN HYDROLYSATE; FREE RADICAL SCAVENGING; METAL CHELATION ACTIVITY;

AMINO ACIDS; CHELATION; CHROMATOGRAPHIC ANALYSIS; FREE RADICALS; HYDROLYSIS; LINOLEIC ACID; MOLECULAR BIOLOGY; OXYGEN; PURIFICATION;

PEPTIDES;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALPHA TOCOPHEROL; COPPER; HYDROXYL GROUP; LINOLEIC ACID; PROTEIN HYDROLYSATE; SUPEROXIDE;

AMINO ACID SEQUENCE; ANTIOXIDANT ACTIVITY; ARTICLE; CHICKPEA; FOOD COMPOSITION; INHIBITION KINETICS; IRON CHELATION; LIPID PEROXIDATION; MOLECULAR WEIGHT; NONHUMAN; PROTEIN ANALYSIS; PROTEIN PURIFICATION; PROTEOMICS; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

CICER; CICER ARIETINUM;

EID: 79954421764     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.02.072     Document Type: Article

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