Influence of the degree of hydrolysis (DH) on antioxidant properties and radical-scavenging activities of peanut peptides prepared from fermented peanut meal

European Food Research and Technology

Volumn 232, Issue 6, 2011, Pages 941-950

  Zhang, Youwei ^a   Zhang, Hui ^a   Wang, Li ^a   Guo, Xiaona ^a   Qi, Xiguang ^a   Qian, Haifeng ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Antioxidant properties; Bacillus subtilis; Degree of hydrolysis; Fermentation; Molecular weight; Peanut meal

Indexed keywords

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ACIDIC AMINO ACIDS; AMINO ACID ANALYSIS; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; AUTOOXIDATION; AVERAGE MOLECULAR WEIGHT; BACILLUS SUBTILIS; DEGREE OF HYDROLYSIS; ESSENTIAL AMINO ACIDS; NUTRITIVE VALUES; PEANUT MEAL; REDUCING POWER; SCAVENGING ACTIVITIES; SUPEROXIDE ANION RADICALS; SUPEROXIDES;

AMINO ACIDS; BACILLI; BACTERIOLOGY; CHELATION; FERMENTATION; HYDROLYSIS; LINOLEIC ACID; MOLECULAR WEIGHT DISTRIBUTION; OXYGEN; SOLVENT EXTRACTION; UNSATURATED FATTY ACIDS;

PEPTIDES;

ARACHIS HYPOGAEA; BACILLUS SUBTILIS;

EID: 79957496571     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1466-0     Document Type: Article

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