Fractionation and characterization of antioxidant peptides derived from barley glutelin by enzymatic hydrolysis

Food Chemistry

Volumn 134, Issue 3, 2012, Pages 1509-1518

  Xia, Yichen ^a   Bamdad, Fatemeh ^a   Gänzle, Michael ^a   Chen, Lingyun ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Antioxidant activities; Barley protein; Enzymatic hydrolysis; Glutelin; Hydrophobicity; Peptide size

Indexed keywords

ALCALASE; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ANTIOXIDANT PEPTIDES; ANTIOXIDANT PROPERTIES; CHELATING ACTIVITY; CHELATING EFFECT; GLUTELIN; HYDROPHOBIC FRACTIONS; LC-MS/MS; NUTRACEUTICALS; POTENTIAL SOURCES; RADICAL SCAVENGING; REDUCING POWER; REVERSED-PHASE CHROMATOGRAPHY; SCAVENGING ACTIVITIES; SCAVENGING EFFECT;

CHELATION; ENZYMATIC HYDROLYSIS; HYDROPHOBICITY;

PEPTIDES;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ARGININE; CYSTEINE; EDETIC ACID; GLUTENIN; HISTIDINE; LEUCINE; LYSINE; PHENYLALANINE; PROLINE; PROTEIN HYDROLYSATE; SERINE; SUBTILISIN; TYROSINE; VALINE; ANTIOXIDANT; GLUTEN; PEPTIDE;

ANTIOXIDANT ACTIVITY; ARTICLE; BARLEY; COMPARATIVE STUDY; CONTROLLED STUDY; FRACTIONATION; HYDROLYSIS; HYDROPHOBICITY; IRON CHELATION; MASS SPECTROMETRY; NONHUMAN; REVERSED PHASE LIQUID CHROMATOGRAPHY; ULTRAFILTRATION; CHEMISTRY; HORDEUM;

HORDEUM;

ANTIOXIDANTS; GLUTENS; HORDEUM; HYDROLYSIS; PEPTIDES;

EID: 84861097104     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.03.063     Document Type: Article

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