Optimized PEF treatment for antioxidant polypeptides with MW 10-30kDa and preliminary analysis of structure change

International Journal of Biological Macromolecules

Volumn 51, Issue 5, 2012, Pages 819-825

  Wang, Ke ^a   Wang, Jia ^a   Zhao, Ping ^a   Lin, Songyi ^a   Liu, Bolong ^a   Liu, Jingbo ^a   Jones, Gregory ^b   Huang, Hsiang Chi ^b  

^a JILIN UNIVERSITY   (China)

^b CLEMSON UNIVERSITY   (United States)

Author keywords

Antioxidant polypeptides; Ferric reducing antioxidant potential (FRAP) value; Pulsed electric field (PEF); Response surface methodology (RSM)

Indexed keywords

ANTIOXIDANT; EGG PROTEIN; EGG WHITE; IRON; POLYPEPTIDE;

ARTICLE; CONTROLLED STUDY; ELECTRIC FIELD; MOLECULAR WEIGHT; NEAR INFRARED SPECTROSCOPY; PROCESS OPTIMIZATION; PROTEIN HYDROLYSIS; PULSED ELECTRIC FIELD; RESPONSE SURFACE METHOD; STRUCTURE ANALYSIS; ULTRAFILTRATION;

EID: 84866554210     PISSN: 01418130     EISSN: 18790003     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2012.07.020     Document Type: Article

References (29)

1. Ames B.M., Shigena M.K., Hagen T.M. Proceedings of the National Academy of Sciences of the United States of America 1993, 90:7915-7922.
2. Moskovitz J., Yim K.A., Choke P.B. Archives of Biochemistry and Biophysics 2002, 397:354-359.
3. Zhang J.H., Zhang H., Wang L., Guo X.N., Wang X.G., Yao H.Y. Food Chemistry 2010, 119:226-234.
4. Chen H.M., Muramoto K., Yamauchi F., Nokihara K. Journal of Agricultural and Food Chemistry 1996, 44:2619-2623.
5. Kong B.H., Xiong Y.L. Journal of Agricultural and Food Chemistry 2006, 54:6059-6068.
6. Senji S., Yumi T. Food Chemistry 2006, 95:243-249.
7. Chang C.Y., Wu K.C., Chiang S.H. Food Chemistry 2007, 100:1537-1543.
8. Thiansilakul Y., Benjakul S., Shahidi F. Food Chemistry 2007, 103:1385-1394.
9. Li Y.H., Jiang B., Zhang T., Mu W.M., Liu J. Food Chemistry 2008, 106:444-450.
10. Bayram T., Pekmez M., Arda N., Yalçi{dotless}n A.S. Talanta 2008, 75:705-709.
11. Erdmann K., Cheung B.W.Y., Schröder H. The Journal of Nutritional Biochemistry 2008, 19:643-654.
12. Huang W.Y., Majumder K., Wu J.P. Food Chemistry 2010, 123:635-641.
13. Lin S.Y., Guo Y., Liu J.B., You Q., Yin Y.G., Cheng S. African Journal of Biotechnology 2011, 55:11648-11657.
14. You S.J., Udenigwe C.C., Aluko R.E., Wu J.P. Food Research International 2010, 43:848-855.
15. Miguel M., Aleixandre A. The Journal of Nutrition 2006, 136:1457-1460.
16. Katalinic V., Milos M., Kulisic T., Jukic M. Food Chemistry 2006, 94:550-557.
17. Li H.B., Wong C.C., Cheng K.W., Chen F. LWT - Food Science and Technology 2008, 41:385-390.
18. Miliauskas G., Venskutonis P.R., van Beek T.A. Food Chemistry 2004, 85:231-237.
19. Prior R.L., Hoang H., Gu L.W., Wu X.L., Bacchiocca M., Howard L., Hampsch-Woodill M., Huang D., Ou B., Jacob R. Journal of Agricultural and Food Chemistry 2003, 51:3273-3279.
20. Wong S.P., Leong L.P., Koh J.H.W. Food Chemistry 2006, 99:775-783.
21. Thaipong K., Boonprakob U., Crosby K., Cisneros-Zevallos L., Byrne D.H. Journal of Food Composition and Analysis 2006, 19:669-675.
22. Barbosa-Cánovas G.V., Góngora-Nieto M.M., Pothakamury U.R., Swanson B.G. Preservation of Foods by Pulsed Electric Fields 1999, Academic Press, London.
23. Balasa A., Heckelmann A.K., Knorr D. 4th Central European Congress on Food 2008, 97-103.
24. Lin S.Y., Guo Y., You Q., Yin Y.G., Liu J.B. Journal of Science Food Agricultural 2012, 92:1554-1561.
25. Lin S.Y., Wang L.Y., Jones G., Trang H., Yin Y.G., Liu J.B. International Journal of Biological Macromolecules 2012, 50:1327-1333.
26. Benzie I.F.F., Strain J.J. Analysis Biochemistry 1996, 239:70-76.
27. Brand-Williams W., Cuvelier M.E., Berset C. LWT - Food Science and Technology 1995, 28:25-30.
28. Jin Y., Wang M., Lin S.Y., Guo Y., Liu J.B., Yin Y.G. African Journal of Biotechnology 2011, 82:19144-19152.
29. Wang J., Wang K., Lin S.Y., Zhao P., Jones G., Trang H., Liu J.B., Ye H.Q. International Journal of Biological Macromolecules 2012, 51:244-249.