Preparation and evaluation of antioxidant peptide from papain hydrolysate of Sphyrna lewini muscle protein

LWT

Volumn 51, Issue 1, 2013, Pages 281-288

  Luo, Hong Yu ^a,b   Wang, Bin ^a   Li, Zhong Rui ^a   Chi, Chang Feng ^a   Zhang, Qi Hong ^a   He, Guang yuan ^b  

^a ZHEJIANG OCEAN UNIVERSITY   (China)

^b HUAZHONG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Antioxidant activity; Hydrolysate; Peptide; Sphyrna lewini

Indexed keywords

ANTIOXIDANTS; FILTRATION; FOOD PROCESSING; FREE RADICALS; GEL PERMEATION CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LINOLEIC ACID; PEPTIDES; PROTEOLYSIS;

ANION EXCHANGE CHROMATOGRAPHY; ANTI-OXIDANT ACTIVITIES; FREE RADICAL SCAVENGING; GEL-FILTRATION CHROMATOGRAPHY; HYDROLYSATE; REVERSED-PHASE HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY; SPHYRNA LEWINI; SUPEROXIDE ANION RADICALS;

MUSCLE;

SPHYRNA LEWINI;

EID: 84871062322     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.10.008     Document Type: Article

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