Purification and characterization of high antioxidant peptides from duck egg white protein hydrolysates

Biochemical and Biophysical Research Communications

Volumn 452, Issue 4, 2014, Pages 888-894

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

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Antioxidant activity; Bioactive peptide; Chromatography; Duck egg white protein; Isolation and purification

Indexed keywords

AMINO ACID; ANTIOXIDANT; EGG WHITE; OLIGOPEPTIDE; PROTEIN HYDROLYSATE; RESIN; EGG PROTEIN; FREE RADICAL; OXYGEN;

ADSORPTION; AMINO ACID COMPOSITION; ANIMAL EXPERIMENT; ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; DRUG PURIFICATION; DUCK; EGG; GEL CHROMATOGRAPHY; HYDROPHOBICITY; IN VITRO STUDY; ION EXCHANGE CHROMATOGRAPHY; MOLECULAR WEIGHT; NONHUMAN; OXIDATION; SIMULATION; ANIMAL; CHEMISTRY; DRUG STABILITY; HYDROLYSIS; ISOLATION AND PURIFICATION; METABOLISM; STOMACH JUICE;

ANIMALS; ANTIOXIDANTS; DRUG STABILITY; DUCKS; EGG PROTEINS; FREE RADICALS; GASTROINTESTINAL CONTENTS; HYDROLYSIS; OLIGOPEPTIDES; OXYGEN; PROTEIN HYDROLYSATES;

EID: 84907887242     PISSN: 0006291X     EISSN: 10902104     Source Type: Journal    
DOI: 10.1016/j.bbrc.2014.08.116     Document Type: Article

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