Structural and antioxidant modification of wheat peptides modified by the heat and lipid peroxidation product malondialdehyde

Journal of Food Science

Volumn 77, Issue 1, 2012, Pages

  Tang, Xue ^a   Wu, Qiuping ^a   Le, Guowei ^a   Wang, Jiao ^a   Yin, Kaijian ^a   Shi, Yonghui ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Antioxidant activity; Free radical scavenging activity; Oxidation; Reactive oxygen species; Wheat peptides

Indexed keywords

ANTIOXIDANT; MALONALDEHYDE; PEPTIDE FRAGMENT; REACTIVE OXYGEN METABOLITE; REDUCING AGENT; SCAVENGER; SEED STORAGE PROTEIN;

ANIMAL; ARTICLE; BLOOD; CHEMICAL PHENOMENA; CHEMISTRY; HEAT; KINETICS; LIPID PEROXIDATION; MALE; MOLECULAR WEIGHT; MOUSE; MOUSE STRAIN; OXIDATION REDUCTION REACTION; PLANT SEED; PROTEIN CONFORMATION; RANDOMIZATION; SURFACE PROPERTY; WHEAT;

ANIMALS; ANTIOXIDANTS; FREE RADICAL SCAVENGERS; HOT TEMPERATURE; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; KINETICS; LIPID PEROXIDATION; MALE; MALONDIALDEHYDE; MICE; MICE, INBRED STRAINS; MOLECULAR WEIGHT; OXIDATION-REDUCTION; PEPTIDE FRAGMENTS; PROTEIN CONFORMATION; RANDOM ALLOCATION; REACTIVE OXYGEN SPECIES; REDUCING AGENTS; SEED STORAGE PROTEINS; SEEDS; SURFACE PROPERTIES; TRITICUM;

MAMMALIA; TRITICUM AESTIVUM;

EID: 84856032175     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02500.x     Document Type: Article

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