Oxidative processes during enzymatic hydrolysis of cod protein and their influence on antioxidant and immunomodulating ability

Food Chemistry

Volumn 142, Issue , 2014, Pages 201-209

  Halldorsdottir, Sigrun M ^a,b   Sveinsdottir, Holmfridur ^a   Freysdottir, Jona ^b,c   Kristinsson, Hordur G ^a,d  

^a Matis ohf Iceland   (Iceland)

^b UNIVERSITY OF ICELAND   (Iceland)

^c LANDSPITALI UNIVERSITY HOSPITAL   (Iceland)

^d UNIVERSITY OF FLORIDA   (United States)

Author keywords

Antioxidant activity; Enzymatic hydrolysis; Fish protein hydrolysates; Immunomodulating ability; Lipid oxidation

Indexed keywords

ANTIOXIDANTS; ASSAYS; FISH; HYDROLYSIS; OXIDATION; PROTEINS; SENSORY ANALYSIS;

ANTI-INFLAMMATORY ACTIVITY; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; DEGREE OF HYDROLYSIS; FISH PROTEIN HYDROLYSATE; IMMUNOMODULATING ABILITY; LIPID OXIDATION; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

ENZYMATIC HYDROLYSIS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; FISH PROTEIN; HEMOGLOBIN; INTERLEUKIN 10; INTERLEUKIN 12P40; INTERLEUKIN 6; LIPID HYDROPEROXIDE; OXIDIZING AGENT; PROTEIN HYDROLYSATE; PROTEINASE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL TISSUE; ANTIINFLAMMATORY ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; ATLANTIC COD; CELL STRAIN HEPG2; CELL VIABILITY; CHEMICAL ANALYSIS; CONTROLLED STUDY; CYTOTOXICITY; DENDRITIC CELL; HUMAN; HUMAN CELL; HYDROLYSIS; IMMUNOMODULATION; LIPID OXIDATION; MONOCYTE; NONHUMAN; OXIDATION; PH; SENSORY ANALYSIS;

EID: 84880977377     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.07.053     Document Type: Article

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