Research on the preparation of antioxidant peptides derived from egg white with assisting of high-intensity pulsed electric field

Food Chemistry

Volumn 139, Issue 1-4, 2013, Pages 300-306

  Lin, Songyi ^a,b   Jin, Yan ^a   Liu, Mingyuan ^a   Yang, Yi ^a   Zhang, Meishuo ^a   Guo, Yang ^a   Jones, Gregory ^b   Liu, Jingbo ^a   Yin, Yongguang ^a  

^a JILIN UNIVERSITY   (China)

^b CLEMSON UNIVERSITY   (United States)

Author keywords

Antioxidant peptides; Egg white protein; Enzymatic hydrolysis; High intensity pulsed electric field (PEF)

Indexed keywords

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PEPTIDES; DPPH RADICAL-SCAVENGING ABILITIES; EGG WHITE PROTEINS; HIGH-INTENSITY PULSED ELECTRIC FIELDS; RADICAL SCAVENGING; RESPONSE SURFACE METHODOLOGY; ULTRA-FILTRATION MEMBRANES;

ELECTRIC FIELDS; ENZYMATIC HYDROLYSIS; MICROFILTRATION;

PEPTIDES;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); ANTIOXIDANT; EGG PROTEIN; EGG WHITE; PEPSIN A; PEPTIDE; PROTEIN HYDROLYSATE; SUBTILISIN; TRYPSIN;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; DRUG HYDROLYSIS; DRUG SYNTHESIS; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; MOLECULAR WEIGHT; PH; POWDER; PROTEIN DENATURATION; PULSED ELECTRIC FIELD; RESPONSE SURFACE METHOD; TEMPERATURE; ULTRAFILTRATION;

ANIMALS; ANTIOXIDANTS; CHICKENS; EGG WHITE; HYDROLYSIS; MOLECULAR WEIGHT; PEPTIDES; PROTEIN HYDROLYSATES; SUBTILISINS; TRYPSIN;

EID: 84875925590     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.01.048     Document Type: Article

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