Comparison of in vitro digestion characteristics and antioxidant activity of hot- and cold-pressed peanut meals

Food Chemistry

Volumn 141, Issue 4, 2013, Pages 4246-4252

  Zheng, Lin ^a   Ren, Jiaoyan ^a   Su, Guowan ^a   Yang, Bao ^b   Zhao, Mouming ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b SOUTH CHINA INSTITUTE OF BOTANY   (China)

Author keywords

Amino acid composition; Antioxidant activity; In vitro digestion; Molecular weight; Peanut meal

Indexed keywords

AMINO ACIDS; ENZYMES; FREE RADICALS; HYDROLYSIS; MOLECULAR WEIGHT; OILSEEDS; PEPTIDES; PROTEINS;

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; AMINO ACID COMPOSITIONS; ANTI-OXIDANT ACTIVITIES; DENATURED PROTEINS; HYDROLYSIS CHARACTERISTIC; IN-VITRO DIGESTIONS; PEANUT MEAL; RADICAL SCAVENGING ACTIVITY;

ANTIOXIDANTS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); AMINO ACID; ARACHIS OIL; ARGININE; AROMATIC AMINO ACID; CARBOXYPEPTIDASE; CARBOXYPEPTIDASE A; CARBOXYPEPTIDASE B; CHYMOTRYPSIN; HYDROGEN; NITROGEN; OXYGEN RADICAL; PANCREATIN; PEPSIN A; PROTEIN HYDROLYSATE; TRYPSIN;

AMINO ACID COMPOSITION; ANTIOXIDANT ACTIVITY; ARTICLE; DIGESTION; DISULFIDE BOND; HEAT TREATMENT; IN VITRO STUDY; MOLECULAR WEIGHT; PEANUT; PROTEIN CONTENT; PROTEIN DEGRADATION; PROTEIN DENATURATION; PROTEIN HYDROLYSIS; SOLUBILITY;

ARACHIS HYPOGAEA;

AMINO ACID COMPOSITION; ANTIOXIDANT ACTIVITY; IN VITRO DIGESTION; MOLECULAR WEIGHT; PEANUT MEAL;

AMINO ACIDS; ANTIOXIDANTS; ARACHIS HYPOGAEA; COLD TEMPERATURE; DIGESTION; FOOD HANDLING; HOT TEMPERATURE; HUMANS; HYDROLYSIS; MODELS, BIOLOGICAL; PEPTIDES; PROTEIN HYDROLYSATES;

EID: 84884619713     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.06.081     Document Type: Article

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