Effects of cationic property on the in vitro antioxidant activities of pea protein hydrolysate fractions

Food Research International

Volumn 44, Issue 4, 2011, Pages 1069-1074

  Pownall, Trisha L ^a   Udenigwe, Chibuike C ^a   Aluko, Rotimi E ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Antioxidant; Cationic property; Free radicals; Pea protein hydrolysate; Peptides; Thermolysin

Indexed keywords

ANTIOXIDANT; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT PEPTIDES; CATION EXCHANGE CHROMATOGRAPHY; CATIONIC AMINO ACIDS; CATIONIC PROPERTY; CHRONIC DISEASE; GLUTATHIONES; IN-VITRO; LIPID OXIDATION; OXIDATIVE DAMAGE; PEA PROTEINS; REDUCING POWER; SCAVENGING ACTIVITIES; SEED PROTEIN; STATIONARY PHASE; THERAPEUTIC AGENTS; THERMOLYSIN;

AMINO ACIDS; ENZYMATIC HYDROLYSIS; FREE RADICALS; HYDROGEN PEROXIDE; OXIDATION; ULTRAFILTRATION;

PEPTIDES;

LATHYRUS APHACA; PISUM SATIVUM;

EID: 79955630710     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.03.017     Document Type: Article

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