Changes in Structural Characteristics of Antioxidative Soy Protein Hydrolysates Resulting from Scavenging of Hydroxyl Radicals

Journal of Food Science

Volumn 78, Issue 2, 2013, Pages

  Zhao, Jing ^a   Xiong, Youling L ^a   McNear, Dave H ^b  

^a UNIVERSITY OF KENTUCKY   (United States)

^b UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Antioxidant; Hydroxyl radical; Oxidation; Peptide; Soy protein

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; CHELATING AGENT; HYDROXYL RADICAL; LIPID; PROTEIN HYDROLYSATE; SCAVENGER; SOYBEAN PROTEIN; SUBTILISIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ARTICLE; CHEMISTRY; CIRCULAR DICHROISM; HYDROLYSIS; INFRARED SPECTROSCOPY; METABOLISM; OXIDATION REDUCTION REACTION; POLYACRYLAMIDE GEL ELECTROPHORESIS; SOLUBILITY;

ANTIOXIDANTS; ASCORBIC ACID; CHELATING AGENTS; CIRCULAR DICHROISM; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FREE RADICAL SCAVENGERS; HYDROLYSIS; HYDROXYL RADICAL; LIPIDS; OXIDATION-REDUCTION; PROTEIN HYDROLYSATES; SOLUBILITY; SOYBEAN PROTEINS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; SUBTILISINS; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

GLYCINE MAX;

EID: 84873422082     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12030     Document Type: Article

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