Effects of microwave irradiation pre-treatment of egg white proteins on ant oxidative activity of their hydrolysates prepared with pepsin

Advance Journal of Food Science and Technology

Volumn 5, Issue 7, 2013, Pages 936-940

  Yang, Tao ^a   Sun, Shuguo ^a,b,c   Lin, Qinlu ^a   Ma, Meihu ^b   Luo, Feijun ^a   Liu, Junwen ^d  

^a CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY   (China)

^b HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^c JISHOU UNIVERSITY   (China)

^d CENTRAL SOUTH UNIVERSITY   (China)

Author keywords

Antioxidative activity; Egg white; Egg white protein hydrolysates; Microwave irradiation

Indexed keywords

ANTIOXIDANTS; BIOLOGICAL MATERIALS; HYDROLYSIS; IRRADIATION; OXYGEN; PROTEINS;

ANTI OXIDATIVE ACTIVITY; ANTI-OXIDANT ACTIVITIES; CONVENTIONAL HEATING; DEGREE OF HYDROLYSIS; DPPH RADICAL SCAVENGING ACTIVITIES; EGG WHITE; EGG WHITE PROTEINS; SCAVENGING ACTIVITIES;

MICROWAVE IRRADIATION;

EID: 84880963498     PISSN: 20424868     EISSN: 20424876     Source Type: Journal    
DOI: 10.19026/ajfst.5.3186     Document Type: Article

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