A two-step, one-pot enzymatic method for preparation of duck egg white protein hydrolysates with high antioxidant activity

Applied Biochemistry and Biotechnology

Volumn 172, Issue 3, 2014, Pages 1227-1240

  Ren, Yao ^a   Wu, Hui ^a   Li, Xiaofeng ^a   Lai, Furao ^a   Zhao, Guanglei ^a   Xiao, Xinglong ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Amino acids; Antioxidant activity; Duck egg white protein; Enzymatic hydrolysis; Hydrophobic value; Peptide

Indexed keywords

ENZYMATIC HYDROLYSIS; HYDROPHOBICITY; PEPTIDES;

AMINO ACID COMPOSITIONS; ANTI-OXIDANT ACTIVITIES; DEGREE OF HYDROLYSIS; DUCK EGG; HYDROLYSIS REACTION; HYDROPHOBIC AMINO ACIDS; HYDROPHOBIC VALUE; REACTION EFFICIENCY;

AMINO ACIDS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALCOHOL; DUCK EGG WHITE PROTEIN; EGG PROTEIN; EGG WHITE; ESSENTIAL AMINO ACID; FREE RADICAL; GLUTATHIONE; HYDROGEN PEROXIDE; HYDROLASE; HYDROXYL RADICAL; NITROGEN; PROTEIN HYDROLYSATE; PROTEINASE; SUBTILISIN; TYROSINE; UNCLASSIFIED DRUG; AMINO ACID; ANTIOXIDANT;

AMINO ACID ANALYSIS; AMINO ACID COMPOSITION; ANTIOXIDANT ACTIVITY; ARTICLE; BIOCATALYSIS; BIOCATALYST; ENZYME ACTIVITY; ENZYME CHEMISTRY; FUNCTIONAL FOOD; MOLECULAR WEIGHT; NUTRITIONAL VALUE; ONE POT SYNTHESIS; PROTEIN DEGRADATION; PROTEIN HYDROLYSIS; ANIMAL; CHEMISTRY; DUCK; METABOLISM; OXIDATION REDUCTION REACTION;

AMINO ACIDS; ANIMALS; ANTIOXIDANTS; DUCKS; EGG WHITE; MOLECULAR WEIGHT; OXIDATION-REDUCTION; PROTEIN HYDROLYSATES; SUBTILISINS;

EID: 84896317403     PISSN: 02732289     EISSN: 15590291     Source Type: Journal    
DOI: 10.1007/s12010-013-0578-3     Document Type: Article

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