Influence of in vitro digestion on antioxidative activity of coconut meat protein hydrolysates

Tropical Journal of Pharmaceutical Research

Volumn 14, Issue 3, 2015, Pages 441-447

  Jin, Bei ^a,b   Zhou, Xiaosong ^a   Li, Bing ^b   Lai, Weiting ^a   Li, Xiyin ^a  

^a LINGNAN NORMAL UNIVERSITY   (China)

^b SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Antioxidative stability; Coconut meat protein; Functional foods; Hydrolysates; Oligopeptides; Simulated gastrointestinal digestion

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; COCONUT MEAT PROTEIN HYDROLYSATE; PANCREATIN; PAPAIN; PEPSIN A; PROTEIN HYDROLYSATE; UNCLASSIFIED DRUG;

AMINO ACID ANALYSIS; AMINO ACID COMPOSITION; ANTIOXIDANT ACTIVITY; ANTIOXIDANT ASSAY; ARTICLE; DIGESTION; DPPH RADICAL SCAVENGING ASSAY; ENZYME ACTIVITY; HYDROXYL RADICAL SCAVENGING ASSAY; MOLECULAR WEIGHT; PROTEIN METABOLISM; REDUCING POWER ASSAY; SIMULATION; SPECTROPHOTOMETRY;

EID: 84926378919     PISSN: 15965996     EISSN: 15969827     Source Type: Journal    
DOI: 10.4314/tjpr.v14i3.12     Document Type: Article

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