Stability of an antioxidant peptide extracted from Jinhua ham

Meat Science

Volumn 96, Issue 2, 2014, Pages 783-789

  Zhu, Chao Zhi ^a   Zhang, Wan Gang ^a   Kang, Zhuang Li ^a   Zhou, Guang Hong ^a   Xu, Xing Lian ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antioxidant peptides; Antioxidant stabilities; Jinhua ham; Simulated gastro intestinal digestion

Indexed keywords

ALKALINITY; AMINO ACIDS; HYDROLYSIS; HYDROPHOBICITY; MEATS; PEPTIDES; SODIUM CHLORIDE;

ALKALINE CONDITIONS; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PEPTIDES; FREE AMINO ACIDS; HYDROPHOBIC AMINO ACIDS; INTESTINAL DIGESTION; JINHUA HAM; SURFACE HYDROPHOBICITY;

ANTIOXIDANTS;

AMINO ACID; ANTIOXIDANT; PEPSIN A; PEPTIDE; SODIUM CHLORIDE; TRYPSIN;

ANIMAL; ANTIOXIDANT PEPTIDES; ANTIOXIDANT STABILITIES; ARTICLE; CHEMICAL PHENOMENA; CHEMISTRY; DIGESTION; DRUG EFFECT; DRUG STABILITY; GASTROINTESTINAL TRACT; HYDROLYSIS; ISOLATION AND PURIFICATION; JINHUA HAM; LIGHT; MEAT; METABOLISM; PH; SIMULATED GASTRO-INTESTINAL DIGESTION; SWINE; TEMPERATURE;

ANTIOXIDANT PEPTIDES; ANTIOXIDANT STABILITIES; JINHUA HAM; SIMULATED GASTRO-INTESTINAL DIGESTION;

AMINO ACIDS; ANIMALS; ANTIOXIDANTS; DIGESTION; DRUG STABILITY; GASTROINTESTINAL TRACT; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; LIGHT; MEAT PRODUCTS; PEPSIN A; PEPTIDES; SODIUM CHLORIDE; SWINE; TEMPERATURE; TRYPSIN;

EID: 84887161285     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.09.004     Document Type: Article

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