Preparation of antioxidant peptide from egg white protein and improvement of its activities assisted by high-intensity pulsed electric field

Journal of the Science of Food and Agriculture

Volumn 92, Issue 7, 2012, Pages 1554-1561

  Lin, Songyi ^a,b   Guo, Yang ^a   You, Qi ^b   Yin, Yongguang ^a   Liu, Jingbo ^a  

^a JILIN UNIVERSITY   (China)

^b CLEMSON UNIVERSITY   (United States)

Author keywords

Antioxidant; Egg white protein powder (EWPP); Hydrolysis; Pulsed electric field (PEF); Response surface methodology (RSM)

Indexed keywords

ANTIOXIDANT; EGG PROTEIN; EGG WHITE; PEPSIN A; PEPTIDE; PEPTIDE HYDROLASE; PROTEIN HYDROLYSATE; SUBTILISIN; TRYPSIN;

ARTICLE; BIOSYNTHESIS; CHEMISTRY; ELECTRICITY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLISM; MOLECULAR WEIGHT; OXIDATION REDUCTION REACTION;

ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; EGG PROTEINS; EGG WHITE; ELECTRICITY; MOLECULAR WEIGHT; OXIDATION-REDUCTION; PEPSIN A; PEPTIDE HYDROLASES; PEPTIDES; PROTEIN HYDROLYSATES; SUBTILISINS; TRYPSIN;

EID: 84859424629     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4742     Document Type: Article

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