Antioxidant activity of hydrolysates and peptide fractions derived from porcine hemoglobin

Journal of Food Science and Technology

Volumn 48, Issue 1, 2011, Pages 53-60

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

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antioxidant; Enzymatic hydrolysis; Free radical scavenging activity; Molecular weight distribution; Pepsin; Porcine hemoglobin hydrolysate

Indexed keywords

ALCALASE; ANTIOXIDANT; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT POTENTIAL; FREE RADICAL SCAVENGING ACTIVITY; FUNCTIONAL FOODS; HYDROXYL RADICALS; INHIBITORY EFFECT; LIPID PEROXIDATION; MOLECULAR WEIGHT CUTOFF; PEPSIN; PORCINE HEMOGLOBIN HYDROLYSATE; SCAVENGING EFFECT; SUPEROXIDE RADICAL; ULTRA-FILTRATION MEMBRANES;

BIOLOGICAL MATERIALS; DRUG THERAPY; FREE RADICALS; HEMOGLOBIN; MOLECULAR WEIGHT DISTRIBUTION; OXYGEN; PEPTIDES; PLANTS (BOTANY); ULTRAFILTRATION;

ENZYMATIC HYDROLYSIS;

SUS;

EID: 79958258921     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0115-0     Document Type: Article

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