Antioxidant activity of hydrolysates obtained from scallop (Patinopecten yessoensis) and abalone (Haliotis discus hannai Ino) muscle

Food Chemistry

Volumn 132, Issue 2, 2012, Pages 815-822

  Zhou, Da Yong ^a   Tang, Yue ^a   Zhu, Bei Wei ^a   Qin, Lei ^a   Li, Dong Mei ^a   Yang, Jing Feng ^a   Lei, Kang ^a   Murata, Yoshiyuki ^b  

^a DALIAN POLYTECHNIC UNIVERSITY   (China)

^b OKAYAMA UNIVERSITY   (Japan)

Author keywords

Abalone (Haliotis discus hannai Ino); Antioxidant activity; Degree of hydrolysis; Hydrolysate; Muscle; Scallop (Patinopecten yessoensis)

Indexed keywords

ANTIOXIDANT ACTIVITY; DEGREE OF HYDROLYSIS; HALIOTIS; HYDROLYSATE; SCALLOP (PATINOPECTEN YESSOENSIS);

AMINO ACIDS; HYDROLYSIS; MUSCLE; PROTEINS;

SHELLFISH;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; AMINO ACID; FERROUS ION; FOOD PRESERVATIVE; HALIOTIS DISCUS HANNAI INO EXTRACT; HYDROXYL RADICAL; PATINOPECTEN YESSOENSIS EXTRACT; PEPTIDE; PROTEINASE; UNCLASSIFIED DRUG;

ABALONE; ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; ARTICLE; HALIOTIS DISCUS HANNAI INO; HYDROLYSIS; IRON CHELATION; MOLECULAR SIZE; NONHUMAN; OXIDATION REDUCTION REACTION; PATINOPECTEN YESSOENSIS; REACTION TIME; SCALLOP;

HALIOTIDAE; HALIOTIS DISCUS HANNAI; MIZUHOPECTEN YESSOENSIS;

EID: 84862945182     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.11.041     Document Type: Article

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