Influence of peptides-phenolics interaction on the antioxidant profile of protein hydrolysates from Brassica napus

Food Chemistry

Volumn 178, Issue , 2015, Pages 346-357

  Hernández Jabalera, Anaid ^a   Cortés Giraldo, Isabel ^b   Dávila Ortíz, Gloria ^a   Vioque, Javier ^b   Alaiz, Manuel ^b   Girón Calle, Julio ^b   Megías, Cristina ^b   Jiménez Martínez, Cristian ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b INSTITUTO DE LA GRASA   (Spain)

Author keywords

Antioxidant activity; Brassica napus; Latent profile analysis; Phenolic peptides interaction; Protein hydrolysates

Indexed keywords

AGENTS; AMINO ACIDS; ANTIOXIDANTS; HYDROLYSIS; MOBILE SECURITY; PEPTIDES; PROTEINS; REGRESSION ANALYSIS;

ANTI-OXIDANT ACTIVITIES; BRASSICA NAPUS; PHENOLIC-PEPTIDES INTERACTION; PROFILE ANALYSIS; PROTEIN HYDROLYSATE;

PLANTS (BOTANY);

AMINO ACID; BETA CAROTENE; COPPER ION; PANCREATIN; PEPSIN A; PHENOL DERIVATIVE; PROTEIN HYDROLYSATE; SUBTILISIN; VEGETABLE PROTEIN; ANTIOXIDANT; PEPTIDE;

ANTIOXIDANT ACTIVITY; ARTICLE; BLEACHING; CACO 2 CELL LINE; CATALYSIS; CHEMICAL INTERACTION; CHEMICAL PROCEDURES; CONTROLLED STUDY; EC50; ENTROPY; HUMAN; HUMAN CELL; HYDROLYSIS; IN VITRO STUDY; LATENT PROFILE ANALYSIS; MOLECULAR WEIGHT; OXIDATION; RAPESEED; CHEMISTRY; OXIDATION REDUCTION REACTION;

BRASSICA NAPUS;

AMINO ACIDS; ANTIOXIDANTS; BRASSICA NAPUS; OXIDATION-REDUCTION; PEPTIDES; PHENOLS; PROTEIN HYDROLYSATES;

EID: 84923252844     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.12.063     Document Type: Article

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